Braaied Lamb Chop Platter with Cumin & Honey Yoghurt Drizzle
- Prep Time: 10 minutes
- Marinating Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Lamb
- Method: Braai
Description
Juicy, flame-grilled lamb chops paired with a creamy, spiced yoghurt drizzle and vibrant sides for the perfect braai feast.
Ingredients
Lamb Chops
2 Tbsp (30 ml) olive oil
3 Tbsp (45 ml) za’atar spice blend
1 tsp (5 ml) salt
2 garlic cloves, finely grated
8 Frenched lamb rib chops
Flatbread
1 C (250 ml) double thick plain yoghurt
1½ C (375 ml) self-raising flour
1 tsp (5 ml) salt
Olive oil, for brushing
Honey Cumin Yoghurt Dressing
½ C (125 ml) double thick plain yoghurt
½ tsp (2,5 ml) ground cumin
½ tsp (5 ml) honey
½ tsp (2,5 ml) salt
To Serve
½ C (125 ml) baba ganoush
60 g fresh pomegranate seeds
1 Tbsp (15 ml) finely chopped fresh parsley
Drizzle of olive oil
Instructions
Lamb Chops
In a small bowl, whisk together the olive oil, za’atar spice, salt, and garlic.
Place the lamb chops on a tray and brush the marinade on both sides of the chops. Allow to marinate for 30 minutes.
Flatbread
Combine the yoghurt, self-raising flour, and salt in a bowl. Mix until a dough forms. Tip the dough out onto a lightly floured surface and knead for 1-2 minutes until smooth. Divide into 4 equal parts.
Roll out each ball of dough into an elongated triangle or round shape that will fit into your frying pan. Heat a skillet or frying pan and add a flatbread to the dry pan; toast for 20-30 seconds on each side, until cooked through and lightly browned. Remove from the pan and brush each bread with olive oil and set aside.
Honey Cumin Yoghurt Dressing
Whisk together the yoghurt, cumin, honey, and salt in a small bowl until combined. Taste and adjust the seasoning. Set aside until ready to serve.
Lamb Chops cont.
Prepare a medium-hot coal fire; braai the lamb chops for 8-12 minutes, until the fat is crispy and rendered and the chops are still pink on the inside (54-57 °C if you have a meat thermometer for medium-rare). Allow to rest for 5-8 minutes.
To Serve
Arrange the lamb chops on a platter with flatbreads and baba ganoush. Drizzle with yoghurt dressing and garnish with pomegranate seeds, and fresh parsley. Finish with a drizzle of olive oil and serve.
