OFF THE GRID
The classic: Lamb chops The reinvention:
SLOW-COOKED LAMB NECK WITH GREEK-STYLE MINI PITAS
“Woolies’ new slow-cooked lamb neck will be an effortless showstopper at your next braai.”
Serves 4 to 6
EASY
GREAT VALUE
Preparation: 15 minutes
Cooking: 40 minutes
Woolworths free-range lamb neck with herb rub 1 pack Woolworths mini pitas 12
Woolworths caramelised onion hummus 2 x 180 g tubs
baby cucumbers, sliced, for serving
For the chimichurri, mix:
mint 10 g, finely chopped
coriander 15 g, finely chopped
parsley 10 g, finely chopped
red chilli 1, finely chopped
garlic 2 cloves, minced
olive oil 2 T
canola oil 1 T
limes 2, zested and juiced
1 Cook the lamb according to package instructions. Chargrill the pitas on a braai grid or in a smoking-hot pan. 2 Slice the lamb and serve with the pitas, hummus, baby cucumbers and chimichurri. DAIRY-FREE WINE: Woolworths La Motte Merlot
BANG FOR YOUR BUCK The classic: Buttered mielies The reinvention:
SWEET-AND-SPICY CORN ON THE COB
Serves 4
EASY
GREAT VALUE
Preparation: 15 minutes
Cooking: 35 minutes
coriander seeds 2 t
cumin seeds 2 t
smoked paprika 2 t
Woolworths BBQ rub 2 T
butter 100 g, at room temperature
olive oil 1/3 cup
honey 1 T
Woolworths hickory liquid smoke
a few drops
sweetcorn 4 cobs
Toast all the spices and the dry rub in a hot pan until fragrant. Divide in half and place half the spices in a bowl with the butter and the other half in a bowl with the olive oil. Add the honey and hickory liquid smoke to the butter and mix until well combined. Place the corn in a bowl and pour over the flavoured oil. Roast in the oven at 180°C, or place in foil parcels on a hot braai grid over the coals for 30 minutes.
