Lemon Lamb Chops with Grilled Sweet- Potato Wedgies

Recipe, photos and styling by Malcolm Cassisa

Whenever I hear the word ‘braai’ I immediately think of delicious, fatty, lamb chops. Okay, maybe boerewors too… but this is a lamb chop recipe. I’ve found that one of the best flavours to go with lamb chops is lemon, and so I’ve put together a mish-mash of some of my favourite seasonings to create a marinade that will add a delicious flavour to your chops.

Half cup balsamic vinegar
Half cup olive oil
Grated zest of one lemon
Juice of the same lemon
2 tbsp fresh rosemary, chopped (or 2 tsp dried)
2 tbsp fresh mint, chopped (or 2 tsp dried)
4 cloves garlic, minced

Mix all the above ingredients in a glass dish, and then add the chops, making sure that they’re well covered with the marinade. Put a lid on the dish and place it in the refrigerator for 6 to 8 hours. Turn the chops occasionally. When ready to braai, remove the chops from the marinade (set this aside for basting) and season with salt and ground black pepper. I used rib chops in this recipe, as they have a nice edge of fat. I find that the problem with braaing chops is that you can overcook the meat before you get the fat nice and crisp, but here’s a handy tip that will help you to cook your chops: Get two sosatie sticks. Take four chops, stack them one on top of the other, all aligned the same way, then thread one stick through the meaty part of the chops at the top, and one through the bottom between the strip of fat and the bone. Now, you have all of the fatty sides lined up and you can place them onto the grill, fat side down, without the chops falling over. The concentration of fat will create a bigger flare-up, so don’t disappear for another beer at this important point. As soon as the fatty edges are done to your satisfaction, remove the sosatie sticks, place the chops flat on the grid and carry on braaing as normal.

Cook on a medium heat, using any left-over marinade to baste, until done to your satisfaction.

3 medium-sized sweet potatoes, with skin
½ cup olive oil
1 tbsp Ina Paarman’s Rosemary and Olive seasoning
1 tbsp ground black pepper
1 tsp dried parsley
Pinch of cayenne pepper
2 tbsp chopped coriander for garnish

Mix the seasonings and oil in a dish. Cut the sweet potatoes in half, and then slice these lengthwise into quarters or eighths, depending on the thickness of the potato. Par-cook in boiling water for 6 – 8 minutes or until soft when poked with a fork. Remove from water and allow to cool. Place potato wedges in dish and coat with seasoned oil. Place on braai grid and grill for about two minutes per side until golden brown and you see grid marks on the flesh. Finally, sprinkle chopped coriander over the spuds and serve with a fresh garden salad.

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