Juicy, flame-grilled lamb chops paired with a creamy, spiced yoghurt drizzle and vibrant sides for the perfect braai feast. Irresistible with the 2021 Culinaria Grand Vin, a Bordeaux-style red.

Serves: 4

Preparation time: 10 minutes + 30 minutes marinating

Cooking time: 20 minutes Difficulty: easy

Lamb Chops

8 Frenched lamb rib chops

2 Tbsp (30 ml) olive oil

3 Tbsp (45 ml) Za’atar spice blend

1 tsp (5 ml) salt

2 garlic cloves, finely grated

Flatbread

1 C (250 ml) double thick plain yoghurt

1 ½ C (375 ml) self-raising flour

1 tsp (5 ml) salt

Olive oil for brushing

Honey Cumin Yoghurt Dressing

½ C (125 ml) yoghurt ½ tsp (2,5 ml) cumin ½ tsp (5 ml) honey ½ tsp (2,5 ml) salt

To Serve

60 g fresh pomegranate seeds

½ C (125 ml) baba ganoush

1 Tbsp (15 ml) finely chopped fresh parsley

Drizzle of olive oil

Lamb Chops

In a small bowl, whisk together the olive oil, Za’atar spice, salt, and garlic.

Place the lamb chops on a tray and brush the marinade on both sides of the chops. Allow to marinate for 30 minutes.

Flatbread Combine the yoghurt, flour, and salt in a bowl. Mix until a dough forms. Tip the dough out onto a lightly floured surface and knead for 1-2 minutes until smooth. Divide into 4 equal parts.

Roll out each ball of dough into an elongated triangle or round shape that will fit into your frying pan. Heat a skillet or frying pan and add a flatbread to the dry pan; toast for 20-30 seconds on each side, until cooked through and lightly browned. Remove from the pan and brush each bread with olive oil and set aside.

Honey Cumin Yoghurt Dressing

Whisk together the yoghurt, cumin, honey, and salt in a small bowl until combined. Taste and adjust the seasoning. Set aside until ready to serve.

Prepare a medium-hot coal fire; braai the lamb chops for 8-12 minutes, until the fat is crispy and rendered and the chops are still pink on the inside (54-57 °C if you have a meat thermometer for med-rare). Allow to rest for 5-8 minutes.

To Serve

Arrange the lamb chops on a platter with flatbreads and baba ganoush. Drizzle with yoghurt dressing and garnish with pomegranate seeds, and fresh parsley. Finish with a drizzle of olive oil and serve with a generous glass of the 2021 Culinaria Grand Vin.