Stuffed leg of lamb chops (spinach, peanuts and feta)

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INGREDIENTS

Stuffing

1 cup (50 g) Spinach leaves, destalked, cleaned and blanched

2 tbsp. Peanuts, unsalted, lightly toasted and roughly chopped

1 tbsp. Crunchy peanut butter

1 round (70 g) Feta Cheese, crumbled

1 clove Garlic, finely chopped

Salt

Freshly ground pepper

Chops

4 Leg of Lamb chops

1 tbsp. Olive oil

Salt

Freshly ground pepper

1 tsp. Braai spice (optional)

½ cup Balsamic vinegar

2 tsp. Brown sugar

Baby vine tomatoes

to serve (optional)

METHOD

1. Preheat the oven to 180°C.

2. Combine the spinach, peanuts, feta and garlic, mix until well blended and a coarse paste is formed A stick blender can be used. Season with salt and pepper. Refrigerate while preparing the meat.

3. Cut a pocket into each chop by making an incision around the bone.

4. Using a spoon fill each chop with the stuffing mixture, not too much as the pocket must stay closed whilst pan searing.

5. Rub the chops with a small amount of the olive oil and season with salt and pepper and braai spice if preferred.

6. Heat a large non-stick pan until sizzling hot. Place the chops in the pan and sear 2 minutes on each side. Place on a pre-heated oven tray and roast for 10 minutes until cooked.

7. Add vinegar, sugar, and pan drippings to pan in which the chops were seared and simmer until reduced by half.

8. Serve chops drizzled with vinegar reduction and baby vine tomatoes and a pilaf on the side.