Heritage Day, Simply

Friday, 23 September 2016

If you’re going to celebrate Heritage Day with a braai, you should think about cooking lamb chops. Our certified Karoo Lamb chops speak to the heritage of farming completely uniquely flavoured South African livestock. We joke about a ‘tjop en ‘n dop’, but for many South Africans, that’s an iconic meal. You may as well serve an iconic Karoo Lamb while you’re at it.

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There is nothing as satisfying as simple yet perfectly braaied lamb chops. If you choose Karoo Lamb of Origin certified meat, it is already infused with such amazing flavour, you don’t need to do much to it except cook it well. Pop in to our De Warenmarkt store in Stellenbosch for the best certified Karoo Lamb in the dorp.

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Lamb Chops

4 lamb cutlets

60ml olive oil

15ml each salt and freshly ground black pepper

Rub the lamb cutlets with olive oil, salt and freshly ground black pepper.

Place lamb on oiled braai grid and braai for 3 to 4 minutes, rotating once.

Rest for 5 minutes before serving.

If you want to do something a little more complicated for family and friends, ask Ryan, Wynand or Pieter to trim out a couple of racks of Karoo Lamb for you and cook them on a cedar or oak plank.

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Planked Lamb Rack

2 x 300 g lamb racks

a herb brush

olive oil in a ramekin

Seasoning

250 ml salt

30 ml freshly ground black pepper

30 ml garlic salt

15 ml cayenne pepper

Combine the seasoning ingredients in a mortar and pestle, and grind to the consistency of sand. This stores in an airtight container for up 3 months.

Bring the rack of lamb to room temperature an hour before the braai. Season the lamb with the seasoning blend to taste, then use your hands to rub it in. Allow to stand for the flavour to develop, and brush with a little olive oil before cooking.

Heat your braai to medium-high heat, and have your soaked plank of untreated wood near to hand. Brush the racks with olive oil from the ramekin using the herb brush – cut from a Rosemary or Oreganum bush.

Put the lamb racks down on the heated oiled grid for 2 minutes. Turn them over, brush again and braai for another 2 minutes. Repeat once more. Transfer the meat onto the soaked plank. Lean the racks against each other, bone end up. Close the lid and braai for 6–8 minutes. Transfer the rack of lamb to the dressing board. Let it rest for 3–4 minutes. To serve, slice the racks into chops, sprinkle with salt and more olive oil. You can even serve it on a salad if you want it more fancy.

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