GREEK-STYLE MARINATED CHOPS WITH OLIVE AND MINT POTATO SALAD

Herbs are great for marinades. This one makes lamb chops heavenly.

SERVES 4 PREPARATION: 20 MIN MARINATING: 30 MIN COOKING: 15-20 MIN

CHOPS 4-6 lamb or mutton chops MARINADE 4 garlic cloves, crushed juice and grated zest of 1 lemon leaves of a handful of fresh oregano, roughly chopped leaves of 1 mint sprig, roughly chopped 15ml (1T) olive oil SALAD 1kg baby potatoes, boiled and halved 1 red onion, sliced 80g pitted green olives, roughly chopped 1 round feta cheese, crumbled leaves of 2 mint sprigs 60ml (¼c) olive oil juice and grated zest of 1 lemon salt and freshly ground pepper TO FINISH salt and freshly ground pepper

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. 5 Serve the chops with

the potato salad.

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