Nyama ea Nku e Besitsoeng (Lesotho Highland Rosemary & Garlic Lamb Chops with Papa) – Authentic Lesotho Recipe
High-pasture Lesotho lamb seared with rosemary, garlic, and crushed coriander.
- Country of Origin
- 🇱🇸 Lesotho (Southern Africa, Africa)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 18 min
- Difficulty
- Easy
- Signature Staples
- Seared lamb chops or beef steaks, Braised moroho greens, Warm cornmeal papa, Fresh rosemary, Garlic
Ingredients for Nyama ea Nku e Besitsoeng (Lesotho Highland Rosemary & Garlic Lamb Chops with Papa) (4 Servings)
- 1.25 lbs (or 2.5 cups) seared lamb chops or beef steaks, prepped into bite-sized pieces
- 1.5 cups braised moroho greens, washed and trimmed
- 1 cup warm cornmeal papa
- 1 medium onion and 3 cloves garlic, finely minced with fresh rosemary
- 1.5 tbsp traditional Lesotho seasoning (garlic, coriander seeds, lemon juice, black pepper)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Whisk together fresh rosemary, garlic, coriander seeds, lemon juice, black pepper, cooking oil, and sea salt in a bowl to form a fragrant Lesotho marinade.
- Coat seared lamb chops or beef steaks and braised moroho greens thoroughly in the seasoning and let sit for 10 minutes at room temperature.
- Heat a cast-iron grill pan or heavy skillet over high heat until smoking hot.
- Sear seared lamb chops or beef steaks and braised moroho greens for 4–5 minutes per side until blistered, charred at the edges, and cooked through.
- Transfer to a warm platter, scatter with warm cornmeal papa, and serve immediately.