I tried this recipe last night and it was delicious!!!
Found in: PnP kookenkuier Magazine, October 2018, Edition 44, p.24
- 4 Twigs ROSEMARY
- 4 Twigs THYME
- 1/2 LEMON
- CORIANDER SEEDS
- 8 LAMB CHOPS
- PnP DRIZZLE SAUCE
Mix chopped leaves of 4 twigs ROSEMARY and 4 twigs THYME with the grated peel of a 1/2 LEMON, 1/2 t SALT and finely chopped CORIANDER SEEDS. Layer the 8 Lamb Chops with the mixture and allow the chops to marinade for 10 minutes. Drizzle the PnP DRIZZLE SAUCE over the chops and braai over medium heat on the grill until satisfied. Serve with LEMON WEDGES and garnish with ROSEMARY and THYME.