INGREDIENTS
- 100ml double thick Greek yoghurt
- 2 garlic cloves, peeled and grated
- 1 Tbsp chopped fresh mint
- 1 Tbsp Hinds Spices The Braai Spice
- 8 lamb rib chops
- 12 porta bellini mushrooms
- 8 cherry tomatoes
- 4 rosemary sprigs
- 1 Tbsp olive oil
- 2 tsp Hinds Spices Mixed Herbs
- Salt for seasoning
- 400g can
Rhodes Quality Whole Kernel Corn in Brine - 2 cups cooked brown basmati rice
- 1 x 400g can
Rhodes Quality Butter Beans in Brine - ¼ cup chopped fresh coriander
- 2 tsp Hinds Spices Crushed Chillies
- 1 Tbsp Hinds Spices Spice for Rice
- 1 Juice of lemon
METHOD
- Mix the yoghurt, garlic cloves, mint and Hinds Spices The Braai Spice, rub all over the lamb chops. Marinade for an hour.
- Skewer the mushrooms and tomatoes onto the sprigs of rosemary and drizzle with olive oil, sprinkle with Hinds Spices Mixed Herbs and season with salt.
- In a mixing bowl, mix the Rhodes Quality Whole Kernel Corn in Brine, rice, Rhodes Quality Butter Beans in Brine, chopped coriander, Hinds Spices Crushed Chillies and Hinds Spices Spice for Rice. Pour over the lemon juice and set aside.
- Braai the lamb chops and skewers for 15 minutes over medium-hot coals, turning regularly.
- Serve with the rice salad.
