Apricot and Chutney Glazed Lamb Chops
Lamb is a classic choice for Easter and spring cooking, rich, slightly bold in flavor, and especially delicious when paired with sweet, spiced glazes that balance its natural depth.
A lot of lamb consumed globally actually comes from Australia, where sheep outnumber people by a wide margin. Because of this, Australian lamb is widely exported to countries like the United States. It is typically grass-fed, which gives it a more pronounced, slightly earthy and robust flavor compared to grain-fed lamb. That stronger flavor is exactly why lamb works so well with bold marinades and glazes like apricot, chutney, and warm spices. It can stand up to sweetness and acidity without losing its identity.
For this recipe, I took inspiration from sosaties, a traditional South African braai dish where lamb meat is marinated with curry spices, vinegar, and dried or fresh apricots. Whole apricots are often used in the marinade and cooking process, creating a sweet, caramelized finish that pairs beautifully with grilled or roasted meats. Instead of skewers, I used lamb rib chops cut from a rack, marinated them in a similar sweet-spiced profile, and finished them with a glossy apricot and chutney glaze.
Because lamb chops are a premium cut, they are best treated with care. Medium rare to medium, slightly pink in the center, is ideal for keeping them juicy and tender. Overcooking can make them firm and cause them to lose their natural richness, so do not be alarmed by a blush of pink.
When working with a rack of lamb, there is usually a fat cap along the edges. You do not need to fully remove it because this fat helps with flavor, but it is important to render it properly. Searing the chops fat side down briefly helps melt excess fat, and finishing in the oven allows it to cook through evenly without becoming greasy. Any large or excessive fat sections can be lightly trimmed, but a little rendered fat is part of what makes lamb so flavorful.
The result is a sweet, savory, deeply aromatic dish that feels special enough for Easter, but simple enough for any spring gathering or weekend dinner.
Apricot and Chutney Glazed Lamb Chops
Juicy lamb chops marinated in a sweet, tangy, and lightly spiced glaze inspired by South African and Cape Malay flavour profiles. The combination of apricot, chutney, garlic, and warm spices creates a rich balance of sweet, savory, and aromatic notes, finished with a glossy glaze and fresh herbs.
Ingredients
- ~14 lamb chops total (1½ racks + 1 pack of 6 chops)
- 2 tbsp Robertson’s Steak & Chop seasoning (or similar)
- 1½ tsp salt (adjust to taste)
- ¾ tsp black pepper
- 3 tbsp olive oil
- 6–8 whole dried apricots (plus extra if you want more sweetness in the pan)
- 1/2 cup apricot preserves
- 2–3 tbsp chutney
- 1 tbsp Worcestershire sauce
- 2–3 cloves garlic (minced)
- 1 tsp curry powder
- 1/2 tsp paprika
- 1 tbsp vinegar
- 1–2 tbsp olive oil
- Salt & pepper
- Optional: pinch onion powder
- 1/2 cup apricot preserves
- 2 to 3 tbsp chutney (mango or South African-style)
- 1 tbsp Worcestershire sauce (optional, for depth)
- 1 tbsp vinegar (apple cider or white)
- 1 to 2 cloves garlic, finely minced
- 1/2 tsp curry powder
- 1/2 tsp paprika
- Salt, to taste
- Black pepper, to taste
- 1 to 2 tbsp water (only if needed to loosen)
Instructions
- Pat lamb chops dry. Season generously with steak seasoning, salt, pepper, and optional spices. Rub well so it sticks.
- Mix all marinade ingredients until smooth, glossy, and fully combined.
- Coat lamb evenly in marinade. Cover and refrigerate for at least 1 hour (longer = better). Before cooking, let it sit out ~10 minutes.
- Combine glaze ingredients in a small saucepan over low heat. Stir until melted and smooth.
- Simmer 3–6 minutes until slightly thickened and glossy. Keep warm.
- Heat pan over medium to medium-low heat. Sear lamb 2–3 minutes per side until browned and caramelized. Render fat by briefly holding edges with tongs.
- Transfer to oven at 350°F (175°C) for 8–12 minutes, depending on thickness. The target internal temperature is in the medium range, 135–140°F (slightly pink inside).
- Rest meat for 5–10 minutes to lock in juices. Finish and serve, brush generously with warm glaze. Add the roasted apricots and optionally toasted almonds.
- Serve immediately. Store leftovers in an airtight container in the fridge for up to 3–4 days or freeze for up to 2–3 months; reheat gently to keep them juicy.
Notes
- Lamb is best served medium rare to medium with a slight pink center for maximum juiciness and tenderness
- Do not overcook the lamb as it can become firm and lose its natural richness
- Fat on lamb chops adds flavor, so only trim excess thick sections and allow the rest to render during searing
- Let the lamb rest for 5–10 minutes before glazing to help retain juices
- The apricot glaze is strictly a finishing sauce and should be applied after cooking, not during high heat
- Roasted apricots can be cooked alongside the lamb to add natural sweetness and enhance presentation
Nutrition Facts
Calories
600Fat (grams)
42 gCarbs (grams)
17 gFiber (grams)
1 gSugar (grams)
14 gProtein (grams)
40 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Carrot Cake Malva Pudding with Cream Cheese Sauce
Well, this was an experiment that actually went right — I figured out the tricky parts so you don’t have to!
The dessert that brings together the warm, spiced flavors of carrot cake with the soft, sticky indulgence of South African malva pudding. It is not a fully traditional pudding. It has the body of a soft crumb cake, with a lightly caramelized top, a buttery, soaked texture near the surface, and a drizzle of cream cheese sauce that makes each bite rich and luscious.
I have always loved malva pudding growing up. It is a South African favorite, usually served with custard or ice cream. For this version, I swapped in a cream cheese sauce instead, giving it a slightly tangy lift that works perfectly with the carrots, walnuts, and apricot pockets. The result is soft, flavorful, and a little playful. It is perfect for spring or anytime you want a dessert that feels cozy but still a bit special.
Carrots add moisture, so it is important to pat them dry slightly before adding them to the batter. When it comes to the butter sauce, people often undersauce more than they oversauce. You can absolutely add more if you want it fully soaked, especially if you are after that classic malva pudding texture. I did not go as heavy on the soak here because the cream cheese sauce already makes it quite indulgent.
That said, if you are a malva pudding lover, you will want to make sure the butter sauce really gets in there. Just keep in mind this version leans more toward a soft crumb cake rather than the fully spongy texture of a traditional malva pudding.
Even if you have never tried malva pudding before, the combination of carrot cake flavors and that silky sauce makes it approachable and irresistible.
This version has a soft crumb cake base, so the buttery soak mostly glistens near the top. The cream cheese sauce ensures every bite is indulgent, and you can poke extra holes if you like a more fully soaked texture.
Carrot Cake Malva Pudding with Cream Cheese Sauce
This Carrot Cake Malva Pudding is a soft, spiced dessert combining the warmth of carrot cake with the buttery richness of South African malva pudding. With a tender crumb, lightly caramelized top, butter soak, and silky cream cheese sauce, it’s moist, flavorful, and perfectly balanced.
Ingredients
- 1 ½ cups grated carrot (or 1 cup lightly packed)
- 2 large eggs
- 1 cup sugar
- 1 cup flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ ground ginger
- ½ tsp nutmeg
- ½ tsp vanilla
- ½ cup neutral oil (e.g. peanut or coconut)
- ½ cup milk
- 2-3 tbsp apricot jam/preserves
- 1 tsp white vinegar (or lemon juice)
- ½ cup toasted walnuts, chopped
- ½ cup butter
- ½ cup sugar
- ½ cup heavy cream
- 2 tbsp apricot jam/preserves
- 4 oz cream cheese, softened
- 2 tbsp sugar
- ½ cup milk
- ½ tsp vanilla
Instructions
- Preheat oven to 350°F / 175°C and grease an 8x8 or 9x9 pan (a 9x13 works if you prefer a thinner pudding).
- In a medium bowl, beat eggs and sugar with a hand mixer until pale and fluffy. Add oil, milk, vanilla, apricot jam, and vinegar. Whisk lightly to combine.
- In a large bowl, combine flour, baking soda, salt, and cinnamon. Make a well in the center.
- Pour the wet ingredients into the dry. Fold gently with a spatula until just combined, do not overmix! Fold in carrots and walnuts carefully, making sure everything is evenly distributed without overworking the batter.
- Spread batter evenly in the pan and lightly tap to release air bubbles. Bake 35–40 minutes, starting to check at 30 minutes. A toothpick should come out mostly clean; slight moisture in the center is okay.
- While the cake bakes, melt butter, cream, sugar, and water together until smooth. When the cake is out of the oven, poke holes all over and pour the sauce evenly over the warm cake. Let it absorb for 5–10 minutes.
- In a small pot over low heat, gently whisk cream cheese, sugar, and milk until smooth and pourable. Stir continuously for 5 minutes, then let sit for 2–3 minutes to thicken slightly. Avoid high heat to prevent clumps.
- Cut carefully with a spatula or serrated knife. Drizzle cream cheese sauce over the top, add any remaining butter sauce, and sprinkle with walnuts and a few carrot shreds.
Notes
Tips:
- Be careful not to overmix the batter to prevent tunnels and holes.
- Too-wet carrots can make the base soggy; pat them dry (not completely bone dry).
- Greasing the bottom of the pan helps create a slight crust for texture.
- The center may be slightly jiggly when removed from the oven; this is normal for a malva-style pudding.
- Don’t overbake, or the pudding will dry out.
- Use a 9x9 or 9x13 pan depending on the depth you prefer; this will affect texture.
- The butter soak naturally settles more toward the top, while the cream cheese sauce adds richness throughout. For a fully soaked effect, poke extra holes in the cake and pour a little more butter sauce over each slice.
Storage:
- Pudding/Cake: Store covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat gently if desired.
- Butter Sauce: Keep in an airtight container in the fridge for up to 1 week. Rewarm before using.
- Cream Cheese Sauce: Store in an airtight container in the fridge for up to 3 days. Rewarm gently over low heat, stirring constantly to prevent separation.
I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Deviled Eggs with Chakalaka
When the weather begins to warm after a harsh winter, nothing kicks off a celebration of the new season like a colorful, flavorful appetizer. Enter Chakalaka Deviled Eggs, a South African twist on a classic seasonal party favorite.
Deviled eggs have long been associated with springtime, symbolizing rebirth and renewal, historically aligned with the end of Lent, when eggs were restricted.
This recipe combines a creamy, tangy yolk filling with the vibrant, spicy flavors of chakalaka, a beloved vegetable relish made from peppers, onions, carrots, and tomatoes, seasoned with curry and warm spices. Chakalaka is traditionally served alongside grilled meats and starchy sides like pap or sadza, making it a familiar and festive flavor profile.
These eggs are perfect for a wide range of events, from braais and cookouts to picnic spreads and upscale cocktail gatherings. They bring a pop of color, a touch of heat, and a playful nod to South African flavors, making them a springtime appetizer that’s as delicious as it is eye-catching.
Deviled Eggs with Chakalaka
Bright, flavorful, and a little spicy, these Chakalaka Deviled Eggs combine creamy yolks with the vibrant South African relish chakalaka. Perfect for spring gatherings, braais, picnics, or cocktail parties, they bring color, heat, and bold flavor to any appetizer spread.
Ingredients
- 1/2 medium onion, diced
- 1/2 large red bell pepper, diced
- 1 large garlic clove, minced
- 1 Thai chili, finely chopped
- 1 medium carrot, diced
- 1/4 cup baked beans in tomato sauce
- 1/4 cup fire-roasted diced tomatoes
- 1/4 tsp cayenne
- 1/2 tsp smoked paprika
- 1 tsp curry powder
- 1/4 tsp Royco Usavi beef seasoning
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp ground coriander
- 1/4 tsp ground ginger
- 1 tsp chicken bouillon concentrate
- 1 cup water
- 1/4 cup ketchup/tomato sauce
- 1 tbsp tomato paste
- 1–2 tbsp Worcestershire sauce
- 1–2 tsp rice vinegar
- 1 tbsp chutney
- Ghee or oil, for cooking
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- 2–3 tbsp prepared chakalaka (from above)
- 2 tbsp plain yogurt or sour cream (optional)
- Salt and pepper, to taste
- Optional garnish: smoked paprika, chopped parsley
Instructions
- Cook the eggs: Place the eggs in a pot and cover with 1 inch of cold water. Bring to a boil, then cover, turn off the heat, and let sit 10 minutes.
- Transfer to an ice bath for 5 minutes, then drain. Place in the fridge.
- Prepare chakalaka: Assemble your spices and chop your vegetables. Heat some ghee or oil in a pan and sauté the onions and garlic until soft. Add spices and bouillon; cook for at least 30 seconds.
- Add the bell pepper and chili pepper then cook 1–2 minutes. Stir in the tomato paste, Worcestershire sauce and ketchup to deglaze.
- Simmer vegetables: Add the carrots, diced tomatoes, baked beans, and water. Simmer for 15 minutes until thickened, stirring occasionally.
- Stir in the chutney, and vinegar, then season to taste. Set aside to cool, then add at least 1/2 cup to a bowl and use an immersion blender to smoothen slightly. Be sure to keep the texture and don't make soup!
- Make filling: Peel and halve the eggs and remove the yolks gently to a bowl.
- Mash the yolks, then mix in the mayonnaise, mustard, lemon juice, yogurt (if using), salt, and pepper. Stir in 2–3 tbsp chakalaka.
- Use an immersion blender to make it smoother if desired, but keep a few chunks for texture.
- Assemble eggs: Spoon or pipe yolk mixture into the egg whites.
- Garnish with smoked paprika, a little reserved chakalaka, and parsley.
- Chill until serving.
Notes
- Storage: These are best fresh! Refrigerate up to 24 hours.
- Yogurt or sour cream is optional. It adds extra creaminess and a subtle tang to the filling, which can mellow the spice from the chakalaka. Omit it if you prefer a firmer, more traditional deviled egg texture.
Nutrition Facts
Calories
82Fat (grams)
6.3 gSat. Fat (grams)
1.2 gCarbs (grams)
2.5 gFiber (grams)
0.7 gProtein (grams)
4.5 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Coriander Shepherd’s Pie with Creamy Mashed Potatoes
Shepherd’s pie is one of those classic comfort foods that feels like home no matter where you grew up. I’ve always loved it in its traditional form, with a rich, savory meat mixture with peas and carrots, topped with creamy, golden mashed potatoes, but I also enjoy giving classics a subtle twist.
Whether you’re here for St. Patrick’s Day or just need a weekend-night comfort dish, I’ve got you covered.
If you grew up in—or have visited—Southern Africa, you’re likely familiar with the braai (barbecue)-flavored sausage, boerewors, beloved for its smoky, aromatic taste. What makes it stand out is the toasted coriander flavor, and it’s remarkable how it dances with beef, pork, vinegar, and other spices, creating a unique signature taste. Why not imprint this flavor on shepherd’s pie to give it personality? It’s something you can do quickly in your kitchen, merging two culinary traditions in a nod to boerewors, without using the sausage directly.
In this version, I toasted coriander seeds, ground them, and added them along with cloves and other warming spices. The result is a meat layer that’s deeply flavorful but subtle enough to let the creamy mashed potato topping shine.
The mashed potatoes, made with buttered potatoes and a ricer, are luxuriously velvety, enriched with cream and fresh thyme, giving that comforting, golden finish that makes shepherd’s pie irresistible. This dish celebrates a classic comfort food while giving it a personal, cultural twist, making it familiar yet distinctly Southern African.
If you want something even more indulgent and creative, try my Oxtail and Sweet Potato Shepherd’s Pie.
Coriander Shepherd’s Pie with Creamy Mashed Potatoes
This Southern African–inspired shepherd’s pie layers beef and pork with toasted coriander seeds, subtle ground coriander, bay leaf, and a savory pan sauce. The mashed butter potatoes are enriched with cream and butter, then broiled for golden, crispy edges.
Ingredients
- 4–5 medium butter potatoes, peeled and cubed
- 2 tablespoons butter
- ½–¾ cup cream (adjust to ensure potatoes are creamy, not dry)
- 2 bay leaves
- ⅛ teaspoon ground nutmeg
- Salt and pepper, to taste
- ¼ cup grated Parmesan
- 1 egg, lightly beaten
- 1 lb ground beef
- 1 lb ground pork
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon whole coriander seeds (toasted and coarsely ground with a spice grinder or pestle and mortar)
- ¼ teaspoon ground coriander
- 1 teaspoon black pepper
- 1 teaspoon seasoned salt (optional)
- 1 bay leaf
- 1 tablespoon tomato paste
- 1½ tablespoons Worcestershire sauce
- 1–2 teaspoons red or white vinegar (white preferred)
- 1 bouillon cube (optional, or 1¼ cups broth if not using cubes)
- 1 cup frozen peas and carrots
- 1 tablespoon ghee, butter, or oil
- Additional salt, to taste
- Fresh parsley, chopped
Instructions
- Toast coriander seeds in a dry skillet over medium heat until fragrant, about 1–2 minutes. Grind coarsely with a spice grinder or pestle and mortar. Set aside.:
- Peel and cube butter potatoes. Bring to a boil in salted water and cook until tender, about 15–20 minutes. Drain and set aside.
- Heat ghee, butter, or oil in a large skillet over medium heat.
- Add onion and garlic and sauté until translucent and fragrant, about 5 minutes.
- Add toasted coriander seeds and ground coriander to bloom the spices, stirring for 30–60 seconds to release aroma.
- If using a bouillon cube, add it now and stir to dissolve. Otherwise, add 1¼ cups broth after.
- Stir in remaining seasonings (bay leaf, black pepper, seasoned salt).
- Add ground beef and pork. Cook until browned, letting the meat absorb the aromatics and spices.
- Stir in Worcestershire sauce, vinegar (white preferred), and tomato paste. Cook for 1–2 minutes.
- Add water or broth if needed for a saucy consistency. Taste and adjust seasoning, this is key to avoid blandness.
- Stir in frozen peas and carrots and mix thoroughly.
- Warm cream gently over low heat until simmering, then reduce heat. Add bay leaf, butter, nutmeg, salt, and pepper. Stir to combine.
- Add Parmesan, then remove bay leaf.
- Pass boiled potatoes through a ricer into a large bowl.
- Pour warm cream mixture over potatoes, folding gently until smooth and creamy. Add more cream if needed to achieve desired consistency.
- Tip: Do not overmix to avoid gluey potatoes.
- Fold in the beaten egg to help the topping set during baking.
- Transfer meat mixture to a baking dish.
- Spoon mashed potatoes over the meat and smooth with a spoon. Create shallow grooves or patterns with a fork for even browning.
- Bake at 400°F (200°C) for 15 minutes, then broil for 3–5 minutes until the top is golden and slightly crisp.
- Remove from oven, sprinkle with chopped parsley, and serve.
Nutrition Facts
Calories
460Fat (grams)
28 gCarbs (grams)
19 gFiber (grams)
3 gProtein (grams)
25 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.