Lemon thyme chops
SERVES 2-3 Preparation
30 min Marinating 15 min Cooking 15-20 min
MARINADE AND MEAT
30 ml (2 T) lemon juice,
5 ml (1 t) olive oil
2-3 sprigs of fresh thyme,
1 garlic clove, crushed salt and pepper
6 lamb loin chops,
2,5 cm thick SALSA
1 red onion, chopped 1 tomato, chopped ¼ cucumber, cut into small
1 wheel (100 g) feta cheese 15 ml (1 T) red wine vinegar 15 ml (1 T) olive oil
2 ml (½ t) sugar
1 Marinade and meat Mix together the juice, oil, thyme and garlic and season with salt and pepper. Place the chops in a Ziploc bag and pour in the marinade. Seal and leave to marinate for 15 minutes at room temperature.
2 Salsa Mix the onion, tomato, cucumber and feta in a bowl. In a separate bowl, mix together the vinegar, oil and sugar and pour over the onion mixture. Toss lightly.
3 Braai the chops over hot coals on the fatty side first until the fat is crisp. Turn and braai for about 15-20 minutes until just cooked, turning frequently.
4 Serve the chops with the salsa.
JACKIE NAIDOO, DURBAN, KWAZULUNATAL