Gourmet Inspired Tip: My boyfriend's mother offers her children (in a joking manner) a smack in the chops; "Can I get you anything else? A smack in the chops?" Consequently, we've picked it up in our usual banter. But I always wanted to create an enticing "smack in the chops" that you just couldn't say no to!
I've made a similar grape jelly and chili sauce with meatballs before but had never tried it with lamb. The flavour of chili with lamb in the rich thick sauce was sensational and I served it up with some "fancy chips" (I'll put that recipe up later) and wilted spinach. The only thing I think is that sauce was a little too thick this time around, but the extra 1/2 cups of stock should help that.
Can I get you anything else? How about some "smackin' ze chops"?
Ingredients:
2 lamb forequarter chops
1 tbs chili powder
1 tbs rosemary
1 tsp harissa or other Middle Eastern spices
1 cup grape jelly (about 250 ml) Australia has no grape jelly, so blackcurrant jam worked instead.
1 cup hot chili sauce (250 ml)
1 1/2 cups beef or chicken stock
Method:
Spread chili powder, rosemary and harissa evenly over chops. Refrigerate and marinate for at least 4 hours.
Preheat oven to 160 degrees Celsius. In a saucepan, heat the hot chili sauce, grape jelly and stock until well combined. Allow mixture to gently bubble on low heat while you prepare the chops.
Heat oil in frying pan. Sear chops on all sides to seal, about 1-2 minutes on each side.
In a baking dish, arrange your chops. Pour hot jelly mixture all over chops. You should have about 1-2 cm of liquid coming up the sides of the meat.
Cook in oven for 2-3 hours, until meat is falling off the bone. Add more stock if the sauce starts to look too thick.
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