Brought to you by Lamb and Mutton SA.
|3/4 tsp||cream of tartar|
|4 tbsp||cream cheese|
|4 tbsp||basil pesto|
|120 g||mozzarella cheese|
|salt — to season|
|3 tbsp||olive oil|
|2 tbsp||harissa spice|
|1 tbsp||fresh lemon juice|
For the braaibroodjies
Preheat an oven to 150 C and line a baking sheet with parchment paper.
Separate the eggs.
Whisk egg whites with cream of tartar and salt until stiff peaks form.
In another bowl, mix sour cream, 100g mozzarella cheese, egg yolks and paprika together.
Fold the egg whites into the egg yolk mixture.
Divide the mixture into 8 mounds on the prepared baking sheet. Bake until golden for about 25-30 minutes.
To prep the braaibroodjies: divide 1 tbsp of basil pesto between each broodjie, top with sliced red onion, 30g mozzarella and season with salt. Sandwich together and braai between a braai grid over hot coals.
For the harissa lamb chops
Mix olive oil, harissa spice and lemon juice to form a paste.
Rub the rub onto the lamb chops and leave to marinade for 30 minutes.
Braai for 15 minutes or until done.
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