South African BBQ marinated lamb chops

South African BBQ recipe for marinated lamb chops
Lamb chops are a favourite when it comes to any South African BBQ recipe. There are so many possibilities and variations it really is up to you how to have a look at, RC Cleaner Robot cook the meat. But marinated chops are very popular and this South African BBQ recipe is a little different to most. Made with a yoghurt-based, fruity marinade, this South African BBQ recipe is quick and easy to assemble and you don't have to marinate the meat overnight. It is also a relatively inexpensive meal that can be made with rib chops, loin chops or even chump chops.

It's a good idea to either cook potatoes in tin foil on the fire, try, South African game recipe for wild Boar or to cook some other plain potato dish and service it with these marinated lamb chops, because the left-over marinade is delicious with potato.

Ingredients
You will need eight thick lamb chops for this recipe in addition to the marinade that you need to soak them in for about four hours before cooking. It will be sufficient to serve four adults.

For the marinade you will need:
1 cup plain yoghurt
1 tablespoon fresh lemon juice or white also look at, DIY Kitchen Painting wine vinegar
3 tablespoons fresh orange juice
1 tablespoon chopped mint (you can substitute this for 1 teaspoon of dried mint but it won't taste as good)
1 tablespoon chopped tarragon (or 1 teaspoon of dried tarragon)
1 teaspoon salt
1 teaspoon curry powder
freshly ground black peppercorns

Method
Cut the fatty edges of the chops and mix the marinade. Pop the chops into a glass have a look at, Aikido dish and cover with the marinade. Leave in the fridge or some other cool place also look at, Wooden Boat Building for at least four hours.

To cook the chops, get the fire try, Satin Stitch up to temperature, look at, Quilt Fabric let the coals burn down, and then braai the chops over moderately hot try, M-Commerce: How To Grow Your Business Through Mobile Commerce coals for between 10 and 15 minutes, basting frequently with whatever marinade is leftover.

Serve with fresh rolls and salad , Pongal or a dish made with any other suitable South African BBQ recipe.