Sunday braai with a Mediterranean twist
I am not going to tell you how to braai the perfect chop today, I have done this before, to read my opinion on the perfect way to braai a chop visit http://blogs.food24.com/potjie/2010/02/02/the-perfect-lamb-chop/, I will however tell how to sneak in a little bit of France at your Sunday afternoon braai, without to much trouble.
Lamp chops marinated in lemon, olive oil, rosemary and garlic
Mediterranean Style Ratatouille (Buy it in a tin from Rhodes, all Rhodes lead to Provence and not Rome after all)
Chop a half a handful of rosemary finely
Chop 3 garlic clove finely
Put the garlic and rosemary in a mortar
Add some coarse sea salt and black pepper
Add a table spoon or two of olive oil.
With the pestle, grind everything into a paste, add the juice of one lemon and mix well.
Marinade six lamb chops for at least an hour.
For the ratatouille, heat one tin of Rhodes Mediterranean Style Ratatouille, add a pinch of black pepper and chopped fresh basil a minute before serving.
Make potato mash like you would normally.
Braai the chops and sausage, and serve with the mash potatoes with a generous helping of the ratatouille.
As always, enjoy with a glass or two of red wine and good friends and family.