- 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
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.