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
Directions
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.
