{"id":3094,"date":"2019-11-14T12:00:21","date_gmt":"2019-11-14T10:00:21","guid":{"rendered":"https:\/\/getitmagazine.co.za\/pretoria\/?p=3094"},"modified":"2024-05-30T15:41:44","modified_gmt":"2024-05-30T13:41:44","slug":"next-level-lamb-braai-oh-yeah","status":"publish","type":"post","link":"https:\/\/getitmagazine.co.za\/pretoria\/blog\/2019\/11\/14\/next-level-lamb-braai-oh-yeah\/","title":{"rendered":"Next-level lamb braai. Oh, yeah!"},"content":{"rendered":"<p><label>Serves: <\/label>6 &#8211; 8<\/p>\n<header><span class=\"firstWord\">Ingredients<\/span><\/p>\n<\/header>\n<div>\n<ul>\n<li><span class=\"recipe-sub-category\">For the lamb chops:<\/span><\/li>\n<li>Woolies 1 kg bulk free-range lamb chops<\/li>\n<li>Woolies original braai marinade<\/li>\n<li><span class=\"recipe-sub-category\">For the sweet potatoes:<\/span><\/li>\n<li>700 g boiled baby sweet potatoes<\/li>\n<li>100 g melted butter<\/li>\n<li>Smoked paprika, a pinch or two<\/li>\n<li>Sea salt to taste<\/li>\n<li>200 g Cremezola or crumbly blue cheese<\/li>\n<\/ul>\n<p><span class=\"recipe-sub-category\">To make the chimichurri sauce, mix:<\/span><\/p>\n<ul>\n<li>1 cup mint<\/li>\n<li>1 cup parsley, chopped<\/li>\n<li>2 cloves garlic, mashed<\/li>\n<li>1\/4 t red chilli<\/li>\n<li>1\/4 cup red wine vinegar<\/li>\n<li>sea salt to taste<\/li>\n<li>1\/2 cup extra virgin olive oil<\/li>\n<\/ul>\n<p>Method<\/p>\n<p>To make the lamb:<br \/>\nPlace the chops on the grill over medium for a couple of minutes (without any seasoning or marinade) to seal on each side. Remove from the grill and place in a deep tray. Brush with Woolworths Original Braai Marinade to coat. Set aside to rest at room temperature.<\/p>\n<p>In the mean time, make your sweet potatoes and the chimichurri sauce for the lamb:<\/p>\n<p>To make the sweet potatoes:<br \/>\nDrizzle the sweet potatoes with butter. Season with sea salt and a pinch or two of smoked paprika. Wrap them up in foil (shiny side in) and place on the side of the fire for a smokey and crisp finish, about 5 minutes should do it. Cut a slit in each and serve with crumbled blue cheese.<\/p>\n<p>To make the chimichurri sauce:<br \/>\nIn a mortar and pestle, grind together 1 cup chopped mint, 1 cup chopped parsley, 2 cloves mashed garlic, 1\/4 teaspoon red chilli, 1\/4 cup red wine vinegar, sea salt to taste, 1\/2 cup extra virgin olive oil and salt and pepper.<\/p>\n<p><strong>To serve:\u00a0<\/strong>A few minutes before eating, place the lamb chops on the grill to warm up and cook for another minute or two. Serve with the chimichurri sauce and sweet potatoes.<\/p>\n<p><em>*Recipe by Lesego Semenya, courtesy of <a href=\"https:\/\/taste.co.za\/recipes\/next-level-lamb-braai\/\" target=\"_blank\" rel=\"noopener noreferrer\">Woolworths Taste<\/a>. Lesego Semenya aka Les da Chef knows his way about a braai \u2013 in particular how to treat that South African favourite, the lamb chop.<\/em><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Serves: 6 &#8211; 8 Ingredients For the lamb chops: Woolies 1 kg bulk free-range lamb chops Woolies original braai marinade For the sweet potatoes: 700 g boiled baby sweet potatoes 100 g melted butter Smoked paprika, a pinch or two Sea salt to taste 200 g Cremezola or crumbly blue cheese To make the chimichurri [&hellip;]<\/p>\n","protected":false},"author":82,"featured_media":3095,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2006],"tags":[320,190,325,821,563,140],"class_list":{"0":"post-3094","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-wine","8":"tag-braai","9":"tag-family","10":"tag-friends","11":"tag-lamb","12":"tag-lamb-chops","13":"tag-weekend"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Next-level lamb braai. 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