Braai recipes

Braaied lemon and herb chicken

Goats-cheese mousse with semi-dried and pickled tomatoes

25 minutes

Grilled lamb and feta salad with sumac dressing and pitta croutons

20 to 30 minutes

Roast chicken

Roast chicken with plums, honey and rosemary

1 hour

Tagliata with capers and Parmesan

15 minutes

Focaccia with herb salad and torn coppa

10 minutes

Slow roast

Roast rib-eye with Bearnaise sauce

2 hours

Slow-roasted leg of lamb in a nest of rosemary

2 to 3 hours, plus 30 minutes resting time

Cheese recipes

Roast cauliflower cheese bake on macaroni

30 minutes

Gnocchi recipes

Handmade gnocchi with burnt butter and garlic glaze

20 minutes, plus roasting time

Lemon and bacon poussins with a garlicky bread sauce

1 hour, 10 minutes

Chops recipes

Saucy lamb-rib chops with crusty potato chunks

30 minutes

Saucy lamb-rib chops with crusty potato chunks

By Phillippa Cheifitz

Serves 3 to 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

9-10 lean lamb-rib chops (about 1kg), trimmed
Olive oil
Green leaves, for serving

For the sauce, mix:

3 T tomato sauce
1 T chutney
1 T balsamic vinegar
1 t worcester sauce
1 t soya sauce
1 t hot english mustard
1/2 cup dry red wine

For the potato chunks:

700 g small potatoes, washed but unpeeled
olive oil
sea salt
A few sprigs rosemary

Method

try{ clicky.init(100600915); }catch(e){}Preheat the oven to 220°C.

Brown the chops in a minimum of oil in a pan over a medium to high heat – start first with the edge of fat.

Transfer to a baking tray and pour over the sauce. Bake for 5 minutes, or until just cooked and still pink. Allow to rest for at least 5 minutes.

Cut the potatoes into cubes. Moisten with oil and season with salt. Turn onto a shallow baking tray.
Add a few sprigs of rosemary. Roast for 25 to 30 minutes, or until golden and crusty.

Serve with the saucy lamb chops and fresh greens.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Braaied lemon and herb chicken

Goats-cheese mousse with semi-dried and pickled tomatoes

Grilled lamb and feta salad with sumac dressing and pitta croutons

Roast chicken with plums, honey and rosemary

Tagliata with capers and Parmesan

Focaccia with herb salad and torn coppa

Roast rib-eye with Bearnaise sauce

Slow-roasted leg of lamb in a nest of rosemary

Roast cauliflower cheese bake on macaroni

Handmade gnocchi with burnt butter and garlic glaze

Lemon and bacon poussins with a garlicky bread sauce

Saucy lamb-rib chops with crusty potato chunks

Saucy lamb-rib chops with crusty potato chunks

Ingredients

Method