LAMB CHOPS WITH BAY LEAF SALT

Salt cravings

The classic combination of bay leaves, coriander and brown vinegar with lamb is masterful in its simplicity of flavour.

Ingredients

(serves 6) 12 one-bite lamb rib chops

FOR THE WET RUB

1½ teaspoon sea salt flakes 1 teaspoon coarsely mashed coriander seeds 6 dry bay leaves a generous pinch of ground black pepper a pinch of dry thyme (or use a few fresh twigs) grated zest of 1 lemon

1 tablespoon olive oil

¼ cup brown vinegar

Here’s how

1 Prepare the rub. Pound the salt, coriander, bay leaf, pepper, thyme and lemon zest in a pestle and mortar until the bay leaf is properly broken up. (The back of a full beer bottle in a bowl works just as well.). Add the olive oil and vinegar and rub the mixture into the chops. Set aside for about half an hour while lighting the fire for some hot coals.

2 Now braai the chops carefully so that the fat fries out nicely and the sides caramelise golden brown without the inside losing its full blush. Timing depends on the size of the chops, and everyone’s taste differs on how cooked the meat should be. My father, Dirk van Schalkwyk, who always wears a watch (even when he’s camping), braais them for a maximum of nine minutes.

Drive & Camp says The rub also works well with leg or loin chops. Make the flavoured salt at home without the oil and vinegar, then you have less to do at the braai.