serves 4

  • 8 lamb chops (each weighing approx. 100 g)
  • 2 cloves of garlic
  • 75 ml olive oil
  • 1 small dried chilli, crumbled, or 3 ml dried chilli flakes
  • 2 sprigs summer savoury or tarragon
  • 5 ml ground cumin
  • salt and freshly ground black pepper to taste
  • 200 g soft goats' milk cheese
  • 45 ml chopped parsley and chives
  • olive oil for frying
  • 2 hands full of fresh rocket
  • 2 hands full of frilly lettuce or lettuce of your choice
  • 15 ml lemon juice
  • 4 nasturtium flowers
Wash the chops, pat dry and place in a shallow dish. Peel the garlic and press into the oil. Crumble the chilli. Wash, dry and chop the summer savoury and stir both into the oil with the cumin, salt and black pepper. Pour over the chops and marinate for 2 hours. Using two teaspoons, shape the soft cheese into small balls and roll in the chopped chives and parsley. Place on a plate scattered with herbs and chill. Wash the salad leaves and shake dry. Heat a little oil in a frying pan and fry the chops for about 2 – 5 minutes on each side, depending on how well done you like them. To serve, put two chops and a few cheese balls on each plate and add a little salad. Sprinkle the salad with a little lemon juice and serve garnished with nasturtium flowers.