Creamy Baked Chops

Ingredients

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• 1 kg lamb shoulder chops
• 3 tbsp ghee
• 1 tsp white pepper
• 2 tsp crushed red chillies
• 1 tsp salt
• 1 tsp crushed ginger and garlic
• 2 tbsp white vinegar
• 2 tbsp peri-peri sauce
• Water, only as needed
• 1 cup mixed vegetables
• 30 g butter
• 30 g flour
• 500 ml milk
• Salt and pepper, to taste
• 100 g grated cheese

Method

1. Coat the chops with the white pepper, chillies, salt, ginger and garlic, vinegar and peri-peri sauce. Marinate for 1 hour.
2. Heat the ghee and cook the chops gently for approximately 45–60 minutes, adding a little water only as needed, until tender.
3. Arrange the chops in a greased casserole dish and spread over the mixed vegetables.
4. Melt the butter, stir in the flour and cook briefly. Add the milk gradually, stirring until the white sauce is smooth and thickened. Season to taste.
5. Pour the sauce over the chops and vegetables and sprinkle with the cheese.
6. Bake at 180°C for 30 minutes.