If you’re crazy about a braaied chop, this recipe will go down well.
Makes: 6 portions
Preparation time: 20 minutes (plus marinating time)
Cooking time: 15-25 minutes (depending on how the thick the chops are and how you like them done).
• 12 lamb chops
• 15ml fresh rosemary, finely chopped
• 30ml fresh parsley, finely chopped
• 15ml fresh thyme, chopped
• 30ml dried chilli flakes
• 2 cloves of garlic
• 30ml coriander seeds, roasted
• salt and freshly ground black pepper
• grated peel and juice of 1 lemon
• olive oil
1 Place the chops in a non-metal bowl suitable for marinating; preferably without them overlapping.
2 Use a mortar and pestle to finely grind the rosemary, parsley, thyme, chilli flakes, cloves of garlic, coriander seeds, salt and pepper. If you don’t have a mortar and pestle you can use a stick blender and pulse until it has a rough texture – it should not be pureed. Add the lemon peel and juice and just enough olive oil to make a paste and rub over the chops. Set aside for 30 minutes to marinade.
3 Braai the chops over mild coals until cooked to your liking.