BBQ lamb chops


YOU Best Recipes: Braai - - Contents -


SERVES 2-3 Prepa­ra­tion 12-15 min Mar­i­nat­ing

1hour Cook­ing 15-20 min (chops)

5 min (sauce)

“My mother, Denise Jute, is an ex­cel­lent cook, but I could hardly cook when I got mar­ried. I used to de­frost meat in the morn­ing, then phone her at night and she would give me an easy recipe, such as these chops which I still make twice a month,” says Den­rich Evans.

4-6 lamb chops salt and freshly ground black pep­per MARI­NADE

125 ml (½ c) chut­ney

125 ml (½ c) tomato sauce

125 ml (½ c) Worces­ter­shire sauce SAUCE

250 ml (1 c) beef stock

10 ml (2 t) fresh thyme, chopped 15 ml (1 T) maizena mashed pota­toes to serve 1 Sea­son the chops with salt and pep­per.

2 Mari­nade Mix the sauces in a glass bowl. Add the lamb chops and mar­i­nate for an hour in the fridge.

3 Re­serve the mari­nade and braai the chops over hot coals un­til just cooked, turn­ing fre­quently.

4 Sauce Heat the beef stock and thyme with the left­over mari­nade in a small saucepan. Mix the maizena with a lit­tle cold wa­ter and add to the mari­nade mix­ture. Bring to the boil while stir­ring un­til the sauce thick­ens.

5 Serve the lamb chops with the sauce and mashed pota­toes.


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