Caprese Chop Stack 80 g Lamb best-end chops 2 ml Salt 2 ml Black pepper 1 Roma tomato (sliced 1 cm thick) 85 g Mozzarella cheese (sliced1cm thick) 6 Fresh basil leaves 15 ml Sunflower
Caprese Chop Stack
- 80 g Lamb best-end chops
- 2 ml Salt
- 2 ml Black pepper
- 1 Roma tomato (sliced 1 cm thick)
- 85 g Mozzarella cheese (sliced1cm thick)
- 6 Fresh basil leaves
- 15 ml Sunflower oil
- ` String
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Preheat the oven 180°C
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Remove the bone from the chop and flatten the meat out slightly using your fingers
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Using 1ml salt and 1ml pepper season the surface of the chop
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Place 2 slices of tomato on top of the one end of the chop
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Place 3 basil leaves on top of the tomato slices
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Place 1 slice of cheese on top of the basil leaves
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Then fold the other end of the chop over the cheese and secure it tightly with string
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Season the outside of the chops with the remaining salt and pepper
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Heat the oil in a non-stick pan over a high heat searing all three sides
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Place the caprese chop stack in a roasting dish, cover with foil and cook for 15 minutes
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Allow the stack to rest for 2 minutes, remove the string and serve immediately