Lamb Chops with Mango Atchar, Sweet Leeks and Chimichurri
Delicious Lamb Chop Recipe using the Kiln pizza oven.
I recently made this dish live on the Expresso Morning Show (‘your feel-good breakfast show’), which was a lot more difficult than cooking in the comfort of my home, let me tell you!
Ingredients to make Lamb Chops with Mango Atchar, Sweet Leeks and Chimichurri
800g / 6 Lamb Loin Chops (Thick Cuts)
20g Fresh Thyme
3 Fresh lemons
3 Lemons Zest
380g Jar Mango Atchar (drain and separate the oil)
½ Cup Atchar Oil (Top up with olive oil if you have drained it and its not enough)
250ml Cream
80g Fresh Coriander
10g Fresh Coriander for Garnish
1 Whole Red Onion
Smokey Salt
Ground Black Pepper
How to Prepare the Lamb Chops in the Kiln Pizza Oven
Crush thyme, season the lamb and drizzle with olive oil. Set aside to marinade for 3-4 hours.
Preheat the oven for 20 minutes with all burners on full and a cast iron griddle pan in your heat up.
Dice the onion and brown with olive oil.
Drain your atchar and separate the oil add to your blender along with the onion.
Blend on high for 8-10 minutes while slowly adding the cream. Squeeze lemon and add zest.
Take out your heated pan, place the chops in and return to the oven for 6-8 minutes. Then end then cook for 3 minutes.
Place onto plate with cream, garnish and zest.
This recipe was also published on the Expresso show website.
If you want to know what it was like to cook live on the Expresso Morning Show, I wrote a blog post about it!
About Shawn Godfrey
Photo credit: Niki M Photography
Shawn Godfrey is an entrepreneur based in Cape Town, South Africa. After the Covid-19 lockdown saw his business in financial distress, cooking was the creative outlet that helped to keep him sane. To keep track of his recipes, and encourage friends and families to join him, he starts his instagram account The Roasted Dad.
Fast-forward to late 2021 - on a whim Shawn (encouraged by his wife Lianne) enters MasterChef South Africa. It is a crazy time of life: running a 200 people business and struggling to keep it profitable, two small children with a third on the way, and about to move into a new house. But when Shawn gets selected to be one of the 20 contestants participating in the fourth season of MasterChef South Africa, he decides to go all in. Leaving his 7-month-pregnant wife to look after their then three and one-year-old children, he battles it out and comes back home five weeks later with the trophy and a million rand prize money in his pocket.
It all started with an Instagram account, but The Roasted Dad is so much more now. Shawn has stayed his entrepreneurial self and whilst he hosts Private Dinner Parties and Cook-with-Me Demos, does Restaurant Take-Overs, he still runs the lighting company and several other businesses.
On his blog, Shawn shares Restaurant Reviews and Accommodation Reviews, and gives an insight into the wild and wonderful life he leads together with his wife Lianne, and their three children Aiden (6), Olivia (4) and Harvey (2).
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