For company
Lamb chops with salsa verde and charred lemon
Chef Shaun Scrooby of VUUR (Fire), on Remhoogte Wine Estate, via the braai edition of Woolworths TASTE. This could be an amazing Christmas platter — although you might need your entire salary for 1.5 kg of lamb loin chops. Why lamb is so expensive in South Africa, I will never understand!
Italian flat-leaf parsley is my preference, and capers — love! Crisp the fat first, then give the chops their proper turn on the grill. Serve on a generous platter with the salsa verde over the lamb, charred lemons, tomatoes and marinated olives.
Method
- 01
Prepare a hot braai. Drizzle the chops with a little olive oil and season with sea salt and black pepper. Thread them onto sturdy metal skewers so you can stand them together on their fat and bone edges.
- 02
Braai for 1–2 minutes, fat and bone side down, to crisp the fat. Remove from the heat and allow to rest for 1 minute.
- 03
Remove the chops from the skewers carefully, then grill flat side down for 3–4 minutes on each side. Thickness and heat vary, so check that they are cooked to your preference rather than relying on timing alone. Remove from the braai and allow to rest.
- 04
Blend the parsley, mint, capers, garlic, lemon zest and ⅓ cup olive oil into a rustic salsa verde. Keep a little texture; taste and season if needed.
- 05
Cut the zested lemons in half and char them cut-side down on the braai until caramelised.
- 06
Char the halved baby tomatoes in a cast-iron pan on the braai with a little olive oil. Finish with the splash of sherry vinegar.
- 07
Arrange the rested chops on a platter, spoon the salsa verde over them and add the charred lemons, tomatoes and marinated pitted olives. Bring the burnt gem lettuce and butter bean salad to the table alongside.
In the glass
Rupert & Rothschild Classique
The recommended pairing from TASTE, as shared by Cass: Rupert & Rothschild Classique. This South African Bordeaux-style red blend brings Merlot and Cabernet Sauvignon together, with other Bordeaux varieties depending on the vintage. Dark fruit, cedar and measured tannins suit the richness of the lamb and its smoky crust; the fresh herbs and charred lemon keep the platter lively. Serve slightly cool, not warm from the kitchen.
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