Home-made, healthy and budget-friendly – what more could you ask for? Spend braai day chowing down on these pap-crusted chops with charred cabbage!

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
For the pap-crusted chops
1 cup flour
1 tsp salt
½ tsp garlic powder
3 eggs, whisked
1 cup pap
4 lamb chops
Vegetable oil, to fry
1 tsp dried sage
For the charred cabbage
2 baby green cabbages
4 tbsp olive oil
4 tbsp red wine vinegar
1 grapefruit, peeled and sliced
Handful mint

METHOD
For the pap-crusted chops
1. Mix together the flour, salt and garlic powder.
2. Set out 3 bowls. One with the flour, another with the egg and a third with the pap.
3. Roll the chops in flour, then egg wash and then in the pap.
4. Heat the oil in a pan and add the sage. Fry the chops for 3 minutes per side, until crisp and golden brown. Drain on paper towel.
For the charred cabbage
5. Separate the cabbage leaves and drizzle with ½ the olive oil. Season.
6. Fry the cabbage leaves in a pan until charred on the edges. Set them aside.
7. Whisk together the remaining olive oil and the vinegar.
8. Peel the grapefruit and slice thinly.
9. Lay the grapefruit and cabbage on plates. Drizzle with dressing and scatter with mint leaves. Add a chop and enjoy!

Recipe & styling: Chiara Turilli
Photography: Gareth van Nelson // HMimages.co.za

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