Yoghurt, garlic and herb marinated lamb chops

These lamb chops soak in a yoghurt, garlic, and herb marinade for tender meat and bold braai flavour. Served with a fresh rice-and-bean salad, this is a relaxed, full-plate meal built for outdoor cooking.

INGREDIENTS

• 100 ml double thick Greek yoghurt
• 2 garlic cloves, peeled & grated
• 15ml chopped fresh mint
• 15 ml Hinds Spices The Braai Spice
• 8 lamb rib chops
• 12 porta bellini mushrooms
• 8 cherry tomatoes
• 4 rosemary sprigs
• 15ml olive oil
• 10ml Hinds Spices Mixed Herbs
• salt for seasoning
• 1 x 400g can Rhodes Quality Whole Kernel Corn in Brine
• 2 cups cooked brown basmati rice
• 1 x 400g can Rhodes Quality Butter Beans in Brine
• ¼ cup chopped fresh coriander
• 10ml Hinds Spices Crushed Chillies
• 15ml Hinds Spices Spice for Rice
• juice of 1 lemon

METHOD

1. Mix the yoghurt, garlic cloves, mint and Hinds Spices The Braai Spice, rub all over the lamb chops. Marinate for an hour.
2. Skewer the mushrooms and tomatoes onto rosemary sprigs, drizzle with olive oil, sprinkle with Hinds Spices Mixed Herbs, and season with salt.
3. In a mixing bowl, combine Rhodes Quality Whole Kernel Corn in Brine, rice, Rhodes Quality Butter Beans in Brine, chopped coriander, Hinds Spices Crushed Chillies, and Hinds Spices Spice for Rice. Pour over the lemon juice and set aside.
4. Braai the lamb chops and skewers for 15 minutes over medium-hot coals, turning regularly.

Serve with the rice salad.