Preparation time:
5 mins
Cooking time:
4 - 6 mins
Serves:
6
BBQ Greek Lamb Chops with Creamy Beetroot Sauce
By Anjelica Alanne
Ingredients

 


  • ½ jar Beerenberg Balsamic Beetroot Relish
  • 1 cup Greek yoghurt
  • 12 lamb forequarter chops, roughly 1cm thick
  • ½ bunch fresh oregano, leaves picked
  • 2 tablespoons olive oil
  • salt and pepper

Method:

In a serving bowl, mix the Beerenberg Balsamic Beetroot Relish and yoghurt. Set aside in the fridge.

Preheat the barbecue on high heat. Lay the lamb chops on a large tray and sprinkle with oregano, olive oil and a very generous pinch of salt and pepper. Toss around to coat both sides.

Place the lamb chops on the grill and cook for 2-3 minutes on each side. Place on a large serving plate with the creamy beetroot sauce.