- 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
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.