4 x 225g lamb rump
salt and freshly milled pepper
2 tbsp olive oil
4 tbsp biltong spice mix


1 can (410g) mild chakalaka
1/3 cup cream
salt and pepper


1 cup cornmeal and 1/2 cup extra to roll in
2 cups milk
2 cups boiling water
1 sachet or cube chicken stock
1 cup grated parmesan
2 tbsp butter
2 tbsp chopped parsley
oil for frying


Preheat the oven to 180oC. For the lamb rump, season well and drizzle with olive oil. Pop the lamb into a non-stick pan (skin side down so that the fat can start to render). Cook for approximately 5 minutes and then turn. Cook for another 3 minutes. Drizzle the tops with olive oil again and coat in biltong spice mix. Place the lamb rump into a roasting dish and place into the oven. Roast for 15 minutes or until cooked to your liking. Leave to rest for 5-8 minutes before slicing and serving. You can also cook them on the braai.

For the sauce, blend all the ingredients together and season well.

For the chips, heat the milk, boiling water, and stock until simmering and whisk in the cornmeal. Turn the heat down and leave to simmer until thick and cooked – about 20 minutes. Add the cheese, butter and parsley and check the seasoning. Line a roasting tray with clingfilm and spoon the cooked cornmeal into the tray. Press it out equally so that the cornmeal is about 1 cm thick. Leave to cool and set completely and then refrigerate for at least 1 hour. Cut into chips (approximately 1 cm wide and 6/7 cm long). Roll each chip in the extra cornmeal before frying.

Heat oil (about 8 cm deep) in a medium to large saucepan until hot. Test the oil by dropping something into the oil and checking whether it simmers. Fry the chips in the oil until golden brown and drain on a paper towel. Serve with the lamb and sauce.


Replace the cornmeal with polenta if you like - and double the parmesan in the recipe for an extra cheesy kick!