BbQ lamb CHOPS

YOU Best Recipes: Braai - - Lamb Firedup Formeat - DENRICH EVANS Port El­iz­a­beth, Eastern Cape

“My mother, Denise Jute, is an ex­cel­lent cook, but I could hardly cook when I got mar­ried. I used to de­frost meat in the morn­ing, then phone her at night and she would give me an easy recipe, such as these chops which I still make twice a month.”

SERVES 2-4 Prepa­ra­tion time: 12-15 min Mar­i­nat­ing time: 1 hour Cook­ing time: 15 min

4-6 lamb chops salt and freshly ground black pep­per MARI­NADE 125 ml (½ c)

chut­ney 125 ml (½ c)

tomato sauce 125 ml (½ c)

Worces­ter sauce SAUCE 250 ml (1 c) beef

stock 10 ml (2 t) fresh

thyme, chopped 15 ml (1 T) maizena mashed pota­toes

to serve

1 Sea­son the chops with salt and black pep­per. 2 Mari­nade Mix the sauces in a glass bowl. Add the lamb chops and mar­i­nate for an hour in the fridge. 3 Re­serve the mari­nade and braai the chops over hot coals un­til just cooked, turn­ing fre­quently. 4 Sauce Heat the beef stock and chopped thyme with the left­over mari­nade in a small saucepan. Mix the maizena with a lit­tle cold wa­ter and add to the mari­nade mix­ture. Bring to the boil while stir­ring un­til the sauce thick­ens. 5 Serve the lamb chops with the sauce and mashed pota­toes.

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