Sous Chef

 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.