South African recipes: from malva pudding to milk tart

Beef recipes

Braised beef shortrib with samp and beans and spicy grilled tomato sauce

4 hours

Beef recipes

Noxolo’s Beef Curry

1 hour

Fritter recipes

Pumpkin fritters

20 minutes

Fruity dessert

Banana bread-and-butter pudding with salted caramel sauce

2 hours

Coconut recipes

Coconut sago pudding with Swiss meringue

25 minutes

Chicken recipes

Honey, soya and mustard chicken with warm samp-and-quinoa salad

1 hour

Cake recipes

Granadilla tart with Italian meringue

1 hour

Easter recipes

Pickled fish with lime salad

Easter recipes

Pickled fish with banana and litchi raita

40 minutes

Easter recipes

Pickled fish

Winey oregano-and-lemon lamb chops

Serves 4

Difficulty Easy

Prep Time 15 minutes, plus 45 minutes' marinating time

Cooking Time 20 minutes

Ingredients

½ cup white wine
1 large lemon, juiced and zested
¾ cup olive oil
Sea salt and freshly ground pepper, to taste
8 thick-up free-range lamb chops
1 large handful oregano leaves or flowers

Method

In a large mixing bowl, mix the wine, lemon juice and zest, olive oil and a solid crack of salt and pepper

Add the chops to the mixing bowl and mix them thoroughly through the marinade. Marinate for 45 minutes.

Tightly pack the chops in one layer in an oven tray or container and cover with the remaining marinade.

Light a braai and make sure one half of the braai has a lower fire than the other, which should be very hot.

Skewer the chops together, almost to reassemble the loin that the chops were cut from, using soaked bamboo or metal skewers. Do this over the marinade bowl so you catch all of the excess marinade.

Braai the chops, fat side down, over a gentle heat until the fat is crispy and dark brown.

Remove the skewers to separate the chops and place them on the extremely hot side of the fire to brown the sides.

While they are braaiing, baste with the remaining marinade, making sure the oregano gets great contact with the heat so it can burn and release its smokiness into the chops.

Serve when they are cooked to your liking. Medium is your best bet. I would serve these with either Romesco sauce or sumac-and-harissa yoghurt.

Discover more recipes featuring lamb here.

Spinach lasagne

Three-bean salad with kombucha dressing

Lentil, grilled brinjal and butternut salad with tahini dressing

Cape Malay chicken biryani casserole

Braised beef shortrib with samp and beans and spicy grilled tomato sauce

Noxolo’s Beef Curry

Pumpkin fritters

Banana bread-and-butter pudding with salted caramel sauce

Coconut sago pudding with Swiss meringue

Honey, soya and mustard chicken with warm samp-and-quinoa salad

Granadilla tart with Italian meringue

Pickled fish with lime salad

Pickled fish with banana and litchi raita

Pickled fish

Winey oregano-and-lemon lamb chops

Winey oregano-and-lemon lamb chops

Ingredients

Method