Table View, Sunset Beach & Blaauwberg – Monday to Saturday.
False Bay Area including Muizenberg, Simon's Town, Hout Bay & Kommetjie – Wednesday.
Mitchells Plain – Area not on a set route, delivery day subject to number of accumulated orders in the area.
LAMB CHUMP CHOPS WITH ROSEMARY AND THYME
1 tbsp extra virgin olive oil
1 tbsp very finely chopped rosemary leaves
1 tbsp very finely chopped thyme leaves
Steamed spring vegetables, to serve
Season each lamb chop with pepper and salt. Combine the oil and herbs and brush a little on each side of the lamb chops. Reserve remaining oil and herbs. Preheat the pan to moderately hot before adding the chops.
Cook chops on one side until the first sign of moisture appears on the top. Turn, cook further until done to your preference. Turn once only. Test for doneness with tongs. Rare is soft when pressed, medium is springy and well done is very firm.
Remove chops from heat, loosely cover with foil and rest chops for 2-3 minutes before serving. Serve lamb chops drizzled the remaining oil and herbs, accompany with spring vegetables.