I like lamb chops on the braai. But forever the meat is overdone by the time the layer of fat on the outside is done properly.
|Use simple ingredients|
|You need hot coals|
I think that the late professor Marthinus Versfeld, one of the most noted philosophers of South Africa, had it right. He reckoned that this passion for cooking meat on a braai is a leftover from primal days where our pagan forefathers regularly built an altar and offered meat to their gods. Even the Bible states this, adding that the meat was then consumed by the people. This now after the gods that be blessed the offering. Even so for the fledgling Christians of those times. The first murder also was perpetrated as a direct result of a dispute arising from an argument ensuing during a braai.
We need to heed these things, they play an important role in our daily lives.
While the braai itself is very important, the end result is even more so. Imagine dishing up an overdone lamb chop to your loved ones. My wife will simply not eat it. These disputes then rage long after the braai.
So, as you will understand, this subject is very near and dear to my heart.
|Cook the meat on all sides|
|Don't scorch the meat|
Now is the time to spice and salt your chops with your favourite braai salt or other condiments. I opted for a Spanish style basting. This is made with equal amounts of freshly crushed garlic, olive oil and red wine vinegar. If you don't have red wine vinegar, use normal vinegar and add a dollop of wine from your glass.
|The inside is still raw|
|Simple basting, applied with a sprig of rosemary|
I served this with blinis and sour cream, adding some steamed broccoli. Nothing to be scared of, a blini is a form of Russian bread. There is a gazillion recipes on the internet. My version was making a basic flapjack batter, adding grated baby marrows and some chopped grass onions. Spices were some coriander and cumin powder, salt and pepper.
|Do the meat to your taste|
The meat is quite rich, so beware of mixing this with red wine and beer.
There, you are done. This dish goes well with a full bodied red wine.
Authored by Johan Zietsman.
Last updated on 2014-12-14