Pure goodness!

GREEK SIRLOIN CHOPS

Treat sirloin or leg chops as though they’re steaks when you braai – the secret is using high heat and a lick of flame.

Ingredients

(serves 6)

6 sirloin lamb chops

FOR THE MARINADE

1 cup Greek yogurt

½ teaspoon each dried mint and oregano

2 tablespoons grated onion

2 cloves garlic, grated

1 tablespoon fresh lemon juice 2 tablespoons olive oil a pinch of smoked paprika a pinch of dry turmeric (or use 1 teaspoon of grated fresh turmeric root)

Here’s how

1 Mix all the marinade ingredients together and marinate the meat for 1-4 hours.

2 Now braai the chops over hot coals so that they get those great scorched patterns from the grid. Be careful not to burn them. Move the chops to a cooler section of the braai, season with salt and pepper to taste and braai for another 3-4 minutes on each side to make sure it is cooked medium and juicy. (The chops should braai for a total of 12-15 minutes, depending on how big they are.) Allow them to rest before you tuck in. It is delicious with a bean salad!

Drive & Camp says Mix 200 g cooked green beans; 1 tin white and 1 tin sugar beans; 1 small red onion, chopped; and 200 g medium-sized cherry tomatoes. Dress the salad with a salad dressing of white wine vinegar, good olive oil, a pinch of mustard and a pinch of sugar, and salt and pepper. Delicious! Oh, and the yogurt marinade also works wonders with a butterflied leg of lamb.