Lamb Chops In A Minted Barbeque Sauce
10 July 2012 in Easy to prepare
Do you ever wonder, as you watch your favourite tv chef how it’s done? Whilst I was in Cape Town I was given the opportunity by Anne Myer to find out. I can honestly say that it was a nerve racking, eye-opening experience and I have new respect for people who can perform with ease in front of the cameras.
As I stood under the lights in front of 2 cameramen, a lighting guy, a sound guy, Anne and 2 assistants I swear my tongue stuck to the roof of my mouth. When Jan Tripeppi’s husband saw her clips he was overcome with emotion, when Himself saw mine he started laughing! 
You can see me in action here, I think I’m happier in front of my computer!
Lamb Chops in minted barbeque sauce
4 lamb leg chops
250mls lamb stock
11/2 TBSP mint jelly
5 Tbsp tomato sauce
1 TBSP Worcester sauce
1 TBSP brown sugar
2/3 onion peeled and sliced
little oil for frying
A little ground pepper to taste
***
Heat your oven to 180 degrees.
Fry the onion gently until soft and put aside, add some more oil to the pan and brown the lamb chops.
Mix the stock, mint jelly, tomato sauce, Worcester sauce and sugar.
Place the chops and the onions in an ovenproof dish with a lid, pour over the sauce and bake at 180 degrees until the chops are tender, I cooked mine for about 45 minutes, it depends on the thickenss of your chops. Add a little water if your sauce thickens too much.
janicetripepi said on 10 July 2012
Ooooh – drool**** I am having a love affair with lamb at the moment! What a fab recipe Sue! I love your cooking on I Love Cooking … a star is born!
Sous Chef said on 10 July 2012
Hahaha! thanks you sweet thing……and thanks for the call.
Baglady said on 10 July 2012
You look gorgeous in your video shoot. This recipe is begging me to try it.
Sous Chef said on 10 July 2012
You are very kind to say that, I hope you try the recipe it’s very tasty.
Mandy - The Complete Cook Book said on 10 July 2012
You are more famous than I thought – AWESOME!!!
Mandy
Sous Chef said on 10 July 2012
Hardly!
It was a wonderful experience and it was fascinating to see how it all works.
homemadeheaven said on 10 July 2012
I know the feeling. When I was in front of the camera for “Off the Menu” with Ainsley Harriot, my knees were shaking and my mouth tasted like sand.
Love the lamb recipe, a wonderful winter warmer. I always say it’s so much better (and cheaper) to make it yourself and not buy the ready made stuff. Lekker Lekker!
Sous Chef said on 10 July 2012
Ello stranger! lovely to see you. It’s not as easy as they make it look hey?!
browniegirl said on 10 July 2012
Hmmmm there is NO way that I would ever do that. You are one brave lady…..my mouth is watering for these chops!! One day…..xx
Sous Chef said on 10 July 2012
It is quite daunting but I’m glad I did it. Sorry my friend, at least you know you are nearly the end of all that painful treatment.
Healthy Vegetarian Foods By Usha Singh said on 10 July 2012
Wow! well done & a star is born, you look so amazingly comfortable behind the camera. I am going to get my daughter in law to try the cake as she bakes with eggs–you made it look so easy.
Sous Chef said on 10 July 2012
Hahaha! I was a gibbering idiot, trust me! It’s a cake that I have made for the last 25 years and it’s never let me down. I usually make it in a loaf tin and drizzle some simple water icing over the top.
Celia said on 14 July 2012
Sue, I think you were wonderful!! Just watched the meatball clip, going back now to watch the rest. Is that an English accent I detect?
Lovely lamb recipe, thank you, and great pie tin too! Did you ever track down small ones?
Sous Chef said on 14 July 2012
Everyone is very kind, I was so nervous! Yes, you can take the girl out of England, but the accent doesn’t change. Sadly the shop that sold the little tins had sold out
adinparadise said on 15 July 2012
Well done, Sue. Love the write up too. You’re a real celebrity now.
Those lamb chops sound awesome. I must try them soon.
Sous Chef said on 16 July 2012
Thanks ad, hardly a celeb though you can have my autograph if you want?! *grin*
adinparadise said on 20 July 2012
I’m all geared up to cook these for dinner tonight.
Sous Chef said on 20 July 2012
Excellent! I hope you enjoy the recipe, have a good weekend.
adinparadise said on 30 July 2012
We did enjoy them very much indeed.
Not sure how to stop them going in there. At least the mystery is solved.
btw: Chris just checked my spam filter and you are in there along with 150 other e-mails.
mitzireddy said on 16 July 2012
Just watched your videos – definitely a celebrity chef – no signs of any nerves – nicely done, Sue. luv the meatball recipe – will try all of them.
Sous Chef said on 16 July 2012
You are very very kind Mitzi, but I was a bundle of nerves, it was a terrific experience but daunting non-the-less.
zabwan said on 16 July 2012
I’ve just been watching your videos, you look really great Sue!!! So proud of you, fellow-townie
I hope there’s a tv series in your future, I would be your greatest fan!!
Your photos are stunning on this post, as always, thanks for the gorgeous recipe.
Now that you are famous, would you still be able to have lunch again sometime? (I feel an afternoon off coming up
and would love to catch up with you) let me know…I’ll bring the vino, you bring the vases??
Sous Chef said on 16 July 2012
Thanks Zabwan for watching….that’s townie loyalty!
I am working on my photography all the time and I picked up some wonderful hints at the Indaba workshop. I would love to get together for lunch, just let me know when you have a day off.
adinparadise said on 13 August 2012
Made these again last night. Chris loves them. So do I.
Sous Chef said on 14 August 2012
I’m so pleased you like the recipe, it’s one of my favourites, I’ve even cooked a leg of lamb this way. Glad that you finally found me, it makes sense that a cooking blog would end up in Spam!
Lisa Bradshaw said on 15 August 2012
This looks so good!!!