Karoo lamb has a distinctive flavour which is best enhanced by a simple marinade of olive oil & rosemary. It serves very well as comfort food and with winter gnawing at our bones, bring on the braaivleis.
The best lamb chops are bought in Prince Albert, however if our lovely home town is too far away, don’t settle for anything which isn’t from the Karoo! We like to support butcheries that work closely with the farmers who supply them. In Cape Town our favourite is Frankie Fenner Meat Merchants on Church Street (where you can also buy our oil). Pop in, tell they Helena sent you; they have an amazing selection of free range meat and gourmet products.
Ingredients:
Karoo lamb chops
Sprigs of fresh rosemary
8 cloves of garlic
Flaked salt
Black pepper
Prince Albert Extra Virgin Olive Oil
A fresh lemon
Method:
Place the chops on a tray, making an incision in each.
Fill the incision with a clove of garlic & a sprig of rosemary.
Drizzle Prince Albert Olive Oil over the chops, add some freshly ground black pepper and flaked salt and rub the oil & seasoning into the meat.
Squeeze a lemon over everything and allow to stand for 1-2 hours before braaing.
Braai for 3-4 minutes each side, turning once.
Serve medium raw with a salad & fresh bread.
One Response to “Recipe: Karoo Lamb chops”
Deborah Johnson
Good morning,
Yes, am salivating as I plan this exact culinary fetish of my husband Richard…. thick succulent flavourful Karoo lamb chops drizzled with citrus & olive oil, seared eggplant (again oozing olive oil) and a good glass of wine.
Shall certainly acquire some of your appealingly packaged oil but from whom as we head up to languish at The French Cottage this weekend.
Warm thanks
Deborah J