Creamy Chakalaka Purée
- In a food processor, mix the Chakalaka and mayonnaise until you achieve a thick, smooth consistency. Set it aside.
- Set a heavy-based pan over medium to high heat. Add butter and sauté the vegetables in the butter until they develop a slight char. Season with salt and pepper, then set them aside.
- In a separate bowl, mix 4 tablespoons of balsamic vinegar, 2 tablespoons of honey, and 2 tablespoons of wholegrain mustard. Cook the mixture over medium heat until it forms a thin, syrupy consistency.
Arrange the spring vegetables on a bed of Chakalaka purée. Slice the lamb chops and place them on top. Finish by generously drizzling the balsamic glaze over the dish.