Yoghurt, garlic & herb marinated Lamb Chops served with tomato & Mushroom skewers & Spicy corn and bean rice salad

By Hinds Spices @hindsspices

Hinds Spices’ Garlic & Herb Blend does the heavy lifting here, creating perfectly seasoned lamb chops that pair beautifully with charred tomato and mushroom skewers and a bright and zesty spicy corn and bean rice salad full of texture.

INGREDIENTS

• 100ml double thick Greek yoghurt
• 2 garlic cloves, peeled and grated
• 1 tablespoon chopped fresh mint
• 1 tablespoon Hinds Spices The Braai Spice
• 8 lamb rib chops
• 12 porta bellini mushrooms
• 8 cherry tomatoes
• 4 rosemary sprigs
• 1 tablespoon olive oil
• 2 teaspoon 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
• 2 teaspoon Hinds Spices Crushed Chilies
• 1 tablespoon 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. Marinade for an hour.
2. Skewer the mushrooms and tomatoes onto the sprigs of rosemary and drizzle with olive oil, sprinkle with Hinds Spices Mixed Herbs and season with salt.
3. In a mixing bowl, mix the Rhodes Quality Whole Kernel Corn in Brine, rice, Rhodes Quality Butter Beans in Brine, chopped coriander, Hinds Spices Crushed Chilies 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.
5. Serve with the rice salad.