Name: Biltong spiced lamb chops
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: Braai
Ingredients: 2 tbsp coriander seeds; 2 tsp coarse salt; 1 tsp black pepper; 1 tsp brown sugar; 1 tbsp olive oil; 1 tbsp lemon juice; 750 g lamb rib chops; 1 tbsp red wine vinegar; 1 tsp Worcestershire sauce; 1 tbsp olive oil

Recipe Disclaimer

Tap for method

Ingredients (10)

For the biltong rub

2 tbsp	coriander seeds
2 tsp	coarse salt
1 tsp	black pepper
1 tsp	brown sugar
1 tbsp	olive oil
1 tbsp	lemon juice

For the chops

750 g	lamb rib chops
1 tbsp	red wine vinegar
1 tsp	Worcestershire sauce
1 tbsp	olive oil

Tap for ingredients

Method:

Preheat the oven to 200°C

Mix the crushed coriander seeds, salt, pepper, and brown sugar together. Use a mortar and pestle of place ingredients in a small plastic bag and crush using a rolling pin. Mix the rub with the olive oil and lemon juice to make a paste.

Blend the vinegar and Worcestershire sauce. Rub the lamb chops with the vinegar blend and leave for 10 minutes.

Rub the chops with the olive oil and roll in the biltong rub/paste, then roast at 200°C on an oven rack in a roasting pan for 15-20 minutes. Chops can also be prepared on the braai.

Serve with lemon and a medley of green vegetables.

Supported by the Red Meat Industry of SA – Recipes and styling by Gerrie du Rand and photos by Michelle Parkin.