Next-level lamb braai
South African braai (barbecue) lamb chops with braai marinade, buttered baby sweet potatoes with blue cheese, and a fresh mint-parsley chimichurri. Lesego Semenya aka Les da Chef knows his way about a braai - in particular how to treat that South African favourite, the lamb chop. Source: Woolworths TASTE Magazine.
Ingredients
| 1 kg | bulk free-range lamb chops | |
| — | braai marinade (original) | |
| 700 g | boiled baby sweet potatoes | |
| 100 g | melted butter | |
| a pinch or two | smoked paprika | |
| to taste | sea salt | |
| 200 g | Cremezola or crumbly blue cheese | |
| 1 cup | 240 ml | mint |
| 1 cup | 240 ml | parsley, chopped |
| 2 cloves | garlic, mashed | |
| 1/4 teaspoon | 1.3 ml | red chilli |
| 1/4 cup | 60 ml | red wine vinegar |
| 1/2 cup | 120 ml | extra virgin olive oil |
Instructions
To make the lamb: Place the chops on the grill over medium heat for a couple of minutes (without any seasoning or marinade) to seal on each side. Remove from the grill and place in a deep tray. Brush with braai marinade to coat. Set aside to rest at room temperature. In the meantime, make your sweet potatoes and the chimichurri sauce for the lamb.
To make the sweet potatoes: Drizzle the sweet potatoes with butter. Season with sea salt and a pinch or two of smoked paprika. Wrap them up in foil (shiny side in) and place on the side of the fire for a smokey and crisp finish, about 5 minutes should do it. Cut a slit in each and serve with crumbled blue cheese.
To make the chimichurri sauce: In a mortar and pestle, grind together 1 cup chopped mint, 1 cup chopped parsley, 2 cloves mashed garlic, 1/4 teaspoon red chilli, 1/4 cup red wine vinegar, sea salt to taste, 1/2 cup extra virgin olive oil and salt and pepper.
To serve: A few minutes before eating, place the lamb chops on the grill to warm up and cook for another minute or two. Serve with the chimichurri sauce and sweet potatoes.
Difficulty: Easy. Serves 6-8.