Lamb Chops cook in sauce
- x 2 freshly squeezed lemons
- 250 g Plain yogurt (full cream)
- x 1 Bunch thyme
- x 1 Bunch rosemary
- Salt & Pepper
Leave chops for 3 hours to stand.
Put chops in oven at 180 degrees for 50-60 min
Serve with salad or basmati rice.
Goats Cheese and Pear salad
- x 2 cups of rocket (wild)
- 100g Goats cheese
- x 2 Ripe pears (thin slices)
- x 2 Slices rye bread
- 30 g Macadamia nuts chopped
- 10 ml Olive oil
- 5 ml lemon juice
- 5 ml honey
Cut the bread into small squares.
Drizzle olive oil over and grill in the oven until golden brown and crispy.
Slice ripe pear and fry in pan until soft, don’t overcook.
Take the Goats cheese and slice into small pieces.
Roll the cheese in the nuts
Take the goats cheese and place the small pieces on grilled rye bread, put in the oven for 5 minutes until cheese is soft and warm.
Take the Wild rocket leaves with bread and cheese and pear slices, place in a salad bowl.
Make your salad dressing by whisking the lemon juice and honey together
Drizzle over salad.