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
Garnish with fresh squeezed lemon juice, and serve with your favourite side like a fresh garden salad.
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
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!