Mrs Balls Sticky Lamb Chops with Chilli Cheese Mash & Smoortjie

Putting the ultimate festive twist with Mrs. Ball’s Festive Air Fryer Frikkadel, perfectly paired with the bold kick of Jalapeño Chutney.

Recipe by Tiffany Kate-Lyn Matthews 
Serves: 2
Preparation time: 30 minutes 
Cooking time: 30 – 40 minutes

Ingredients:

 

  • 8 lamb chops 
  • 2 Tbsp olive oil
  • 1 Tbsp steak & chops seasoning 
  • ½ cup Mrs Balls Sweet Chilli Sauce
  • 2 Tbsp olive oil
  • 1 Tbsp soy sauce
  • 1 Tbsp honey
  • 2 cloves garlic, minced
  • 1 tsp grated ginger
  • 1 ½ tsp ground cumin
  • Salt and pepper to taste


For the chilli cheese mash:

  • 2 – 3 large potatoes, peeled and chopped
  • 2 Tbsp butter
  • ¼ cup milk
  • 1 cup cheddar cheese, grated 
  • 1-2 fresh red chillies, finely chopped or 1 tsp chilli flakes
  • Salt and pepper to taste


For the smoortjie:

  • 2 Tbsp oil 
  • 1 onion, chopped
  • 1 tomato, chopped
  • 1 tsp ground coriander
  • Salt and pepper to taste


To serve:
Coriander 

How To Make Lamb Chops with Mash

  1. In a large bowl, mix Mrs Balls Sweet Chilli Sauce, soy sauce, honey, garlic, ginger, ground cumin, salt, and pepper. Pat the lamb chops dry with paper towel, then season it with steak & chops seasoning. Heat oil in a pan, then cook the lamb chops for about 3 minutes on each side, then remove from the pan. Add the sauce mixture into the same pan and allow it to cook for about 5 minutes, until slightly reduced, return the lamb chops to the pan, and cook for another 5 minutes until tender and sticky.

  2. Place the potatoes into a large pot of salted water and bring to a boil. Cook until tender, about 10-12 minute, then drain the potatoes well. Return the potatoes to the pot and mash them until smooth, stir in the butter, milk, grated cheese, and chopped chillies. Mix until the cheese is melted, and the mash is creamy. Season with salt and pepper.

  3. Heat the olive oil or butter in a pan over medium heat. Add in the onion and cook until softened and golden for about 5 minutes. Stir in the chopped tomato, and ground coriander. Cook for 5-7 minutes until the tomato breaks down into a sauce. Season with salt and pepper

  4. Spoon a generous amount of chilli cheese mash onto each plate, top with the sticky lamb chops, spoon some of the smoortjie over the lamb or on the side and garnish with fresh coriander.