Nay Lowery, a student from the Don College Food, Hospitality and Enterprise class was awarded first place for her 'Bold and Brave' entry in the Tasmanian Schools Cooking Competition earlier this term. 

Nay's recipe caught the judges' attention, the only savoury entry in the competition. She prepared lamb loin chops marinated with garlic and pepper-berries, served with berry mint sauce.

Well done Nay, we are so proud of your commitment and effort

Lamb loin chops with berry mint sauce

Ingredients:

• Lamb loin chops
• 2 tbs crushed garlic
• 1 tbs olive oil
• 1 Tbl Pepper berries, crushed

Berry mint sauce:

• 1 cup frozen blackberries
• 1 cup frozen raspberries
• ½ onion, diced
• 1⁄3 cup sugar
• 1 tbs olive oil
• ⅛ ground cayenne pepper
• ¼ cup fresh mint, chopped

Method:

1. Rub lamb chops evenly with garlic. Coat with olive oil and sprinkle pepper berries evenly over the top.
2. Sauté onion in olive oil over medium heat in a saucepan until soft. Stir in berries, sugar and cayenne pepper.
3. Continue stirring over medium heat until berries are mashed, and mixture begins to bubble. Set aside to cool.
4. When cool, puree berry sauce in a blender or food processor. Add mint and blend until evenly distributed. Set aside.
5. Preheat oven to 150 degrees.
6. Once heated, place chops on a tray and cook for 15 minutes. Keep on the same temperature and slow cook in 15 minute intervals until cooked through.
7. Serve