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- 8 - tomahawk lamb chops
- 15ml - brown vinegar
- 10ml - coriander seeds, crushed
- 2.5ml - white pepper
- - a generous pinch of Maldon salt
- - HERB SALSA
- 1/2 - red onion
- 60ml - fresh mint
- 60ml - parsley
- 60ml - dill or fennel fronds
- 1 - garlic clove
- 15ml - red wine vinegar
- 15ml - olive oil
1. Drizzle the vinegar over the meat and rub it all over with the spices and salt. Leave the meat in the braai dish to marinate while you light the fire and make the herb salsa.
2. Using a sharp knife, chop the onion, herbs and garlic finely, then mix with the vinegar and olive oil, or use your stick blender to process it if you’d rather have a smoother herb sauce. Season to taste with salt and pepper. (I add a large red jalapeño chilli to the sauce for a little bite.) Spoon into a bowl and set aside. I have lots of fennel, parsley and mint in my garden but you can also play around with fresh coriander and basil if you prefer. The mint flavour works well with all these soft herbs.
3. Braai the chops over hot coals until they are done to your liking and serve them with the herb salsa. I like to hold the chops upright next to each other to render the fat a bit first before searing the sides. And, before I take the meat off the coals, I hold the chops upright again with the bone side down to make sure the meat against the bone is nice and crispy.
