|4-6||lamb or mutton chops|
|4||garlic — cloves, crushed|
|lemon — zest and juice|
|fresh oregano — roughly chopped|
|mint sprig leaves — roughly chopped|
|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|
Prepare a fire with enough coals to braai the meat.
Arrange the chops in a marinating dish.
Mix all the ingredients and rub all over the chops. Leave to marinate for at least 30 minutes.
Put all the ingredients except the salt and pepper in a mixing bowl.
Mix lightly and season with salt and pepper.
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.