Special equipment:
Braai
Kebab sticks
Method:
- For the chops:
Place lamb chops in a baking dish and drizzle with olive oil and Staffords Mint Sauce. - Season with salt and pepper.
- Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
- Preheat a braai to medium-low heat.
Alternatively, cook lamb chops on a hot griddle pan. - Remove lamb chops from the marinade, allowing the excess to drip off.
- Hold 4 lamb chops together vertically / side by side.
- Skewer the lamb chops together with kebab sticks.
- Repeat with the other 4 chops.
- Start cooking lamb chops fat side down with the help of the kebab sticks.
- Once the fat has rendered, use tongs to help remove the kebab sticks.
- Finish cooking the chops on both sides until done to your liking.
For the salad:
Combine all salad ingredients together just before serving.
Dress with a little olive oil, Staffords Balsamic Vinegar, salt and pepper.
For the yoghurt sauce:
Mix yoghurt and Staffords Mint Sauce together.
Season with a little salt and pepper.
Serve chops and salad with dollops of yoghurt sauce on the side and enjoy!