Lamb chops with herb salsa
My family's favourite braaied meat is a small lamb rib chop. These tomahawk chops are slightly longer with a little less fat, and if you're braaiing more than one type of meat, you can get away with one chop per person instead of two or three. The herb salsa is also delicious with chicken and beef.
Serves 8 • Preparation: 30 minutes Cooking time: 10 minutes
• 8 tomahawk lamb chops
• 15ml brown vinegar
• 10ml coriander seeds, crushed
• 2.5ml white pepper
• a generous pinch of Maldon salt
HERB SALSA
• ½ red onion
• 60ml fresh mint
• 60ml parsley
• 60ml dill or fennel fronds
• 1 garlic clove
• 15ml red wine vinegar
• 15ml olive oil
1 Drizzle the vinegar over the meat and rub it all over with the spices and salt. Leave the meat in the braai dish to marinate while you light the fire and make the herb salsa. 2 Using a sharp knife, chop the onion, herbs and garlic finely, then mix with the vinegar and olive oil, or use your stick blender to process it if you'd rather have a smoother herb sauce. Season to taste with salt and pepper. (I add a large red jalapeño chilli to the sauce for a little bite.) Spoon into a bowl and set aside. I have lots of fennel, parsley and mint in my garden but you can also play around with fresh coriander and basil if you prefer. The mint flavour works well with all these soft herbs. 3 Braai the chops over hot coals until they are
