I found this recipe many years ago in a Supercook magazine. It’s a very tasty mix of lamb chops, leeks and paprika and the magazine stated that it was a Yugoslavian dish called cevap.
Since posting this recipe I have discovered, thanks to a Yugoslavian lady called Jan in the comments section below, that cevap is a kind of Yugoslavian hamburger. So, for want of a better title, I decided to rename this recipe ‘not cevap’.
Where ever this dish hails from and whatever it’s called it is a very nice and easy way of cooking lamb chops.
(lamb chops with leeks)
50 g butter
4 lamb chops
1 large leek, washed and finely chopped
½ teaspoon salt
1 tablespoon paprika
1 tablespoon tomato puree
¼ teaspoon pepper
400 ml beef stock
1 bay leaf
In a large frying pan, melt the butter over a moderate heat. Add the chops and fry until brown on both sides. Remove the chops from the pan and set aside.
Add the leek to the pan and fry for 6-8 minutes, until softened.
Stir in the salt, pepper, paprika, tomato puree, bay leaf and stock. Mix well.
Return the chops to the pan, cover and simmer gently for 15-20 minutes, or until the chops are tender. The stock does not thicken up but if you feel it is a little too watery remove the lid and cook for a further 5 minutes to reduce a little. Serve.