Le­mon thyme chops

YOU Best Recipes: Braai - - Contents -


SERVES 2-3 Prepa­ra­tion

30 min Mar­i­nat­ing 15 min Cook­ing 15-20 min


30 ml (2 T) le­mon juice,

freshly squeezed

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.


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