Ingredients for Afrikaner Chops
- 1/2 cup Worcestershire sauce
- 1 cup tomato sauce
- 1 teaspoon mustard powder
- 1/2 teaspoon ground ginger
- 6 lamb chops
- 1 tablespoon butter
- 1 tablespoon oil
- 2 tablespoons apricot jam
- 1 onion, chopped
- 1/2 cup heavy cream
- salt, to taste
- black pepper, to taste
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How to Make Afrikaner Chops
- In a small bowl, whisk together the apricot jam, balsamic vinegar, soy sauce, and brown sugar. This is your delicious marinade.
- Trim any excess fat from the lamb chops. Place the chops in a shallow dish and pour the marinade over them, ensuring they are evenly coated. Cover and refrigerate for at least 2 hours, or preferably longer.
- In a large oven-safe skillet (or frying pan) over medium heat, melt the butter. Add the finely chopped onion and cook until softened, about 3-5 minutes.
- Stir in the apricot jam and heavy cream. Cook, stirring frequently, until the sauce is smooth and slightly thickened, about 2-3 minutes.
- Remove the lamb chops from the marinade (reserve the marinade) and add them to the skillet. Pour the reserved marinade into the skillet.
- Bring the sauce to a simmer, then reduce the heat to low, cover the skillet, and cook for 20-25 minutes, or until the lamb chops are cooked to your desired doneness. Check the internal temperature with a meat thermometer; it should reach 145°F (63°C) for medium-rare.
- Once cooked, remove the chops from the skillet and let them rest for 5 minutes before serving. Spoon the delicious sauce over the lamb chops and serve immediately with your favorite sides.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
32g
Fat
99g
Carbs
5g
