INGREDIENTS
FOR THE CHOPS:
8 Karoo Lamb Rib chops, French trimmed
2 tbsp Olive Pride Blend
2 cloves Garlic, minced
2 tbsp Fresh rosemary leaves
1 tsp Chilli flakes
2 Lemons, juice and zest
Salt and pepper
FOR THE SPEKBOOM SALSA:
1 cup Spekboom leaves, washed
¼ Cucumber, cubed
½ Apple, cubed
½ Red onion, finely diced
2 tbsp Olive Pride Extra Virgin Olive Oil
1 tbsp Lemon juice / vinegar
1 tsp Honey
½ tsp Salt
TO SERVE:
Garnish with fresh squeezed lemon juice, and serve with your favourite side like a fresh garden salad.
Method
- Trim and clean the chops. Pour the Olive Pride Blend into a small bowl, along with the garlic, rosemary, chilli flakes, lemon zest, and a generous pinch of salt and pepper. Mix well until combined and set aside.
Rub the lamb with the Olive Pride Blend, and season with salt and pepper. - Make the salsa by placing all the ingredients in a bowl and mix well. Allow to stand for roughly 10 minutes, taste for seasoning. Add Olive Pride Extra Virgin Olive Oil and set aside for serving.
- Sear the lamb chops fat side down first, to begin rendering the excess fat out, and creating flames to help caramelise the meat. This process should take about a minute. Flip the lamb onto its side, and cook for roughly 3 – 4 minutes, depending on how you prefer lamb done. Repeat on the other side.
- Once cooked, marinade the lamb generously with basting sauce, making sure to get an even
covering.
Remove from the braai and rest for 2 minutes before serving. - Serve with the spekboom salsa, and your favourite side dish like a fresh garden salad. Enjoy!
OLIVE PRIDE PRODUCTS USED IN THIS RECIPE
