CELEBRATE CHOP CHOP
LAMB CHOPS SPICED WITH RAINBOW PEPPER
Pepper doesn’t just spice up a dish – it also adds depth of flavour. Pink peppercorns have a slightly fruity flavour which goes well with lamb chops.
SERVES 4 PREPARATION: 15 MIN COOKING: 20 MIN
RATATOUILLE
2 red onions, cut into quarters
4 leeks, cleaned and cubed
1 each red and green pepper, seeded and cut into quarters
4 baby marrows, julienned
30ml (2T) olive oil
salt and freshly ground pepper
1 can (410g) whole tomatoes in tomato sauce
5ml (1t) sugar
CHOPS
4 lamb chops
30ml (2T) olive oil 30ml (2T) pink peppercorns
15ml (1T) freshly ground black pepper
20ml (4t) sea salt
10ml (2t) dried thyme
2,5ml (½t) nutmeg
juice of 1 lemon
TO FINISH
cherry tomatoes
fresh basil
Prepare the fire according to the instructions on page 27.
Arrange the veggies on the braai grid and drizzle the oil over. Season with salt and pepper. Braai for 10 minutes, continuously turning over. Then remove
