Ingredients
- 1 tsp Sunshine D margarine
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1/2 tsp lemon zest
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2 tsp lemon juice
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2 tsp fresh oregano chopped
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2 tsp garlic minced
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1/2 tsp salt
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Pinch of pepper
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8 lamb chops (trim off fat)
Method
Melt the margarine over a low heat and add the lemon zest, lemon juice, oregano, garlic, salt and pepper.
Mix well.
Pour into a sealable container and add the lekker lamb chops.
Seal the container and allow to marinate for 1 hour.
Grill or braai the chop for about four minutes per side.
TIPS: How To make The Perfect Steak Braai
Firstly, make sure the steak is at room temperature by the time it goes onto the fire.
You need copious amounts of extremely hot coals.
The height of your grid can be anything between 5 and 15cm.
If there are less than ideal coals, try to set the grid very low.
Steaks should be done medium rare so take them off the grid after about 7 minutes.
Use braai tongs, not a fork, to turn the meat. A fork will make holes in the meat, and you might lose some juice.
After the first turn of the meat, you may start salting, spicing or basting the meat.
Also, don’t forget the meat needs to “rest” a bit after the braai, before you eat it.
If the steaks are cut exceptionally thick, braai them longer and vice versa.
If the grid only has one setting, and that is very high, allow a little extra braaing time.
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