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Preparation time: |
5 mins |
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Cooking time: |
4 - 6 mins |
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Serves: |
6 |
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.
