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Double thick cut chops with potato salad

Double thick cut chops with potato salad

Double thick cut chops with potato salad

For the potato salad:
1kg baby potatoes, halved and blanched
1 1/2 cups clover Cream o’ Naise
2t mustard powder
5T finely diced chives
4 large gherkins, finely cubed
5T roughly chopped parsley

For the double thick lamb chops:
4 X 350 - 400g double thick cut lamb chops.
Smokey braai salt spice to season
Freshly ground black pepper
4 cloves garlic, finely chopped
3T olive oil pride olive oil
1T BBQ spice mix

While the potatoes are still hot, coat them in the Cream o’ Naise dressing. To make the dressing simply combine the Cream o’ Naise with the mustard powder, chives, gherkins and parsley. Set aside to cool before serving.
Coat the lamb in the braai salt, pepper and garlic. Drizzle over the olive oil before marinating with the BBQ spice mix for a few minutes.
Over medium-high heat coals. Coat the lamb in the braai salt, pepper and garlic. Drizzle over the olive oil before marinating with the BBQ spice mix for a few minutes.
Place your Chops in a hot pan, or if braaing a grid over medium to hot coals, and cook 4-5 minutes a side.
Serve the chops with the potato salad.

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