SERVES 2 – 4 | EASY | 1 HOUR + 4 HOURS, TO MARINATE:
Things you’ll need:
250ml Brown sugar
Handful chopped rosemary
5 Garlic cloves, lightly crushed
15ml Soya sauce
250ml Barbeque sauce
6 – 8 Lamb chops
Feta chunks, to serve
Mint leaves, to serve
500g Ready-made bread dough (buy from Pick ‘n Pay and Spar bakery counters)
150g Cheddar cheese, grated
Handful chopped chives
Salt, to taste
1 Tin corn kernels, drained
500g Packet prepared roasting vegetables
150g Mushrooms, sliced
250ml Fresh cream
Salt and freshly ground black pepper, to taste
2 Cloves garlic
Handful fresh thyme and rosemary
For the lamb chops, place all the ingredients, except the feta and mint, in a deep dish and allow the chops to marinate for 4 hours or longer if possible.
Grease your 20cm Lime Green Cast Iron Casserole with non-stick cooking spray. Knead all of the bread ingredients together and place in the prepared casserole dish. Place the lid on the dish.
For the roasted veg, place 3 large layers of heavy duty foil on top of each other on a work surface. Place the roasting veg and mushrooms on the foil and lift the sides of the foil to make a parcel. Pour over the cream, seasoning, garlic and herbs, then enclose to create a parcel.
Prepare your Capri Legacy Braai Stand and light the charcoal. Once the charcoal is covered in white ash, approximately 40 minutes after lighting, add the foil parcel and pot bread into the coals. Braai for around 25 minutes. Place the grid over and braai the chops, about 5 – 7 minutes per side depending on thickness.
Serve the chops topped with feta and mint and with the bread and veggies alongside.