29 April 2010

Recipe: Caprese Chop Stack

Caprese Chop Stack

Serves 2

80g Certified Natural Lamb best-end chops
2ml Salt
2ml Black pepper
1 Roma tomato, sliced 1 cm thick
85g Mozzarella cheese, sliced 1cm thick
6 Fresh basil leaves
15ml Sunflower oil String

Preheat the oven 180°. Remove the bone from the chop and flatten the meat out slightly using your fingers. Using 1ml salt and 1ml pepper season the surface of the chop. Place 2 slices of tomato on top of the one end of the chop. Place 3 basil leaves on top of the tomato slices. Place 1 slice of cheese on top of the basil leaves. Then fold the other end of the chop over the cheese and secure it tightly with string. Season the outside of the chops with the remaining salt and pepper. Heat the oil in a non-stick pan over a high heat searing all three sides. Place the caprese chop stack in a roasting dish, cover with foil and cook for 15 minutes. Allow the stack to rest for 2 minutes, remove the string and serve immediately.


Graphic Credits