Lamb Chops & Veg in Tomato Jus

We went away this passed weekend for a relaxing getaway with friends. As is usually the case, we ended up packing way more food than we needed. So we brought back a pack of loin chops, half a pack of broccoli, some cauliflower and two already-braaid onions.

As you’ve gathered by now, last night’s dinner consisted of exactly those weekend-remnants… plus a few other random fridge finds.

Who’s hungry? Vincent and I, so this recipe only serves two people.


  • 4 lamb loin chops
  • 2 cooked red onions, quartered
  • 1 broccoli head, quartered
  • 1 cauliflower head, quartered
  • 1 sachet tomato paste
  • 1 can Italian chopped tomatoes
  • 1 pack peppadews stuffed with feta (about 10 peppadews)
  • 1 tbsp garlic & herb seasoning
  • 2 tbsp braai & grill spice
  • salt & pepper to taste


Get a big saucepan with a lid, or use an electric frying pan like I did, and heat some olive oil over low-med heat. Season your chops well with the braai & grill spice on both sides and add it to the pan.

Brown one side, then the other. This should take about 5 minutes in total.

Add the cauliflower and broccoli.

Add the stuffed peppadews and season well with the herb mix, salt & pepper.

Stir well, ensure the chops get turned, and add the onions.

Add the tomato paste and canned tomatoes. Stir until nicely combined. Put the lid on and turn the heat lower to simmer gently for 10-15 minutes.

Now that the kitchen is filling with wonderful aromas, pour a glass of wine and wait for your meal to finish cooking. I had a glass of Namaqua Cab/Sauv.

When your 10-15 minutes are up, give it all a good stir again. Ensure the chops get turned and then close it back up for another 10-15 minutes.

Dinner is served

If you prefer something carby with your meat, serve it with rice, mashed potato or couscous.

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