GRILLED CAJUN LAMB CHOPS AND BLACK EYE PEAS. JON STYLE
Cooking Instructions
- 1
In a bowl mix all Cajun spices together.
- 2
Soak the black eye peas in plenty water overnight.
Next day drain the water and add 2½ cups of fresh water. Bring it to a boil, lower the flame and cook slowly for about 30 minutes or until the peas are tender. - 3
Heat up the oil in a pot and sauté garlic and onion.
Add, peppers, carrots, celery, Cajun spices and cook for about 4 minutes, sweating the vegetables.
Add the beans and half the liquid of the cooked beans. Save the rest.
Add diced tomatoes, tomato puree, salt to taste and cook for about 5 minutes. Adjust seasoning and salt to your taste. Add more of the saved liquid if need.
- 4
Pad dry the lamb chops with paper towels.
Season the lamb chops on both sides with the Cajun spices.
Heat up a top stove griddle and clean it with lamb fat or vegetable oil.
Mark and cook lamb chops as you like it.
Serve with black eye peas.
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