Sauteed Lamb Chops with Sauce Vierge and Ovihakautu

The Story –

Otjihakautu – Forgotten food


Sauteed Lamb Chops with Sauce Vierge and Ovihakautu
Sauteed Lamb Chops with Sauce Vierge and Ovihakautu


  • 8 Cut about 2.5 cm thick Lamb rib chops
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1/4 cup Clarified butter
  • 8 Asparagus
  • 1 large Tomato, Skin and seeds removed and quartered
  • 2 tablespoon Basil leaves, finely shredded
  • 1/2 Clove Garlic, Very finely sliced
  • 1/2 cup Olive Oil
  • to taste Lemon juice
  • 1 teaspoon Coriander seeds
  • 8 small Ovihakautu, Washed, scrubbed and peeled
  • 2 tablespoons Butter
  • 1/4 cup Chicken stock
  • 1 teaspoon Thyme


Sauteed Lamb Chops with Sauce Vierge and Ovihakautu
Sauteed Lamb Chops with Sauce Vierge and Ovihakautu

To sauté the Chops:

  1. Pat the chops dry with paper towels and season on both sides with salt and pepper.
  2. Add the clarified butter to a large sauté pan over high heat.
  3. When the butter is really hot add the seasoned chops and sauté for 3 to 4 minutes on each side (for medium-rare) or longer until they reach the desired degree of doneness.
  4. Shake the pan continuously whilst the meat cooks to prevent it from sticking. When the meat is cooked, remove the chops from pan and keep warm.

The Sauce Vierge:

  1. Add the olive oil to a small pot.
  2. Chop the tomato finely and add to the oil. Heat slowly over a low heat.
  3. Crush the coriander seeds in a pestle and mortar and add to the oil and tomatoes.
  4. Add the remaining ingredients and season with salt and pepper.
  5. The sauce must never boil or get too hot. It is best served just above room temperature.

The Ovihakautu:

  1. Trim and slice the peeled Ovihakautu into cylinder shapes.
  2. Heat the butter over high heat in an oven-proof pan until it foams.
  3. Add the thyme. Add the Ovihakauta and cook on one side until caramelized and golden brown.
  4. Cook the opposite end to the same degree.
  5. Season and add the stock.
  6. It should barely cover the bottom of the pan.
  7. Transfer the pan to an oven pre-heated to 200℃ and cook for 20 minutes until the stock is sticky and the Ovihakauta is soft and tender.


  1. Blanche the asparagus in boiling water for about 3 minutes.
  2. Cut into large chunks and finish in a small pan with melted butter. Season with salt and pepper.

Assemble the components on a plate and drizzle with Sauce Vierge.



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