Home
Recipes
Main Meals

Oak-smoked trout salad wreath

Salad recipes

Oak-smoked trout salad wreath

Turkish-style beef cake

Beef recipes

Turkish-style beef cake

20 minutes

Fragrant chilli chicken

Asparagus recipes

Fragrant chilli chicken

15-20 minutes

Mango curry

Curry recipes

Mango curry

40 minutes

Steamed mussels and prawns with coconut broth

Prawns and

Steamed mussels and prawns with coconut broth

15 minutes

Sesame fish, feta and spinach pies

Fish recipes

Sesame fish, feta and spinach pies

20 minutes

Baby marrow linguine with creamy mussels

Prawns and

Baby marrow linguine with creamy mussels

15 minutes

Roast Middle-Eastern-spiced lamb on hummus

Lamb recipes

Roast Middle-Eastern-spiced lamb on hummus

30 minutes

Braised brinjal and onion with hardboiled egg

Brinjal recipes

Braised brinjal and onion with hardboiled egg

30 minutes

Pan-grilled smashed chicken fillets with green herb sauce

Chicken recipes

Pan-grilled smashed chicken fillets with green herb sauce

4 minutes

Giant cheesy fish cakes with pistachio pesto

Fish recipes

Giant cheesy fish cakes with pistachio pesto

20 minutes

Harissa lamb chops with blistered tomatoes on skewers

Braai recipes

Harissa lamb chops with blistered tomatoes on skewers

15 minutes

Load more

Harissa lamb chops with blistered tomatoes on skewers

By Hannah Lewry

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

6 free-range lamb chops
3 T olive oil
sea salt and freshly ground black pepper, to taste
3 sprigs fresh rosemary
2 T harissa paste
200 g vine tomatoes
1 x 250 g Woolworths hummus
2 x 120 g Woolworths tzatziki

Method

Rub the lamb chops with 2 T olive oil, salt, pepper, half the rosemary and all the harissa paste. Set aside for 15 minutes while you thread the tomatoes onto soaked bamboo skewers with the remaining rosemary. Season to taste.

Place the lamb chops over smouldering coals with the skewered tomatoes. Remove the tomatoes from the fire when they begin to blister and burst. Braai the chops for 10–15 minutes, turning often.

Serve hot with the tzatziki and hummus. They are also delicious with the stokbrood.