Lamb Loin Chops with Homemade Relish


  • 8 Lamb loin chops – from Chop Butchery
  • 1 tsp ground paprika
  • 1 tsp salt
  • Rice bran oil
  • 1 onion, diced
  • 3 cloves garlic, diced
  • 1 tsp ginger, grated
  • 1 bull horn pepper, diced
  • 1 Lebanese eggplant, diced
  • 1 500 ml jar pasta sauce
  • 4 heaped tbsp dark brown sugar
  • 3 tbsp balsamic vinegar 


  1. Sprinkle lamb loin chops on both sides with paprika and salt then set aside.
  2. In a small to medium pot on a medium heat add a splash of oil and sauté the onion, garlic and ginger for a few minutes. 
  3. Then add the pepper and eggplant and continue cooking for a further 5 minutes stirring occasionally.
  4. Add the pasta sauce, sugar, vinegar and a ½ tsp salt.
  5. Gently simmer on low heat for 30 minutes. 
  6. Meanwhile in a heavy based pan on medium to high heat add a splash of rice bran oil. When the pan is hot add the lamb loin chops and turn to a medium heat. Cook for a total of 8 to 10 minutes turning every 2 to 3 minutes.
  7. Serve the chops with the relish and some crusty bread.

*All vegetables, fruit, herbs & spices from Freshworld

*Fresh bread from Bakers Delight