Greek-styled marinated chops with olive and mint potato salad

Drum
4 servings Cooking: 20 mins By DRUM
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Ingredients (13)

4-6 lamb or mutton chops
4 garlic — cloves, crushed
lemon — zest and juice
fresh oregano — roughly chopped
mint sprig leaves — roughly chopped
olive oil
1 kg baby potatoes — boiled and halved
1 red onion — sliced
80 g pitted green olives — roughly chopped
feta cheese — crumbled
mint sprig leaves
60 ml fresh chillies — 573
salt and freshly ground black pepper
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Method:

Prepare a fire with enough coals to braai the meat.

1 CHOPS

Arrange the chops in a marinating dish.

2 MARINADE

Mix all the ingredients and rub all over the chops. Leave to marinate for at least 30 minutes.

3 SALAD

Put all the ingredients except the salt and pepper in a mixing bowl.

Mix lightly and season with salt and pepper.

Set aside.

4 TO FINISH

Season the chops with salt and pepper and transfer to a folding braai grid.

Braai the chops for 15-20 minutes or until done to your liking ,turning the grid continually to prevent burning.

Serve the chops with the potato salad.

TIP: For a salad with a tangier flavour, halve the quantity of olive oil and stir 60ml (¼c) sun-dried tomato pesto into the mixture.

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