Les da Chef’s big braai really brings the heat

This is Les da Chef. He doesn’t pre-marinade his braai meat. Say what? (Also, you’ll definitely want to sit down at this big delicious braai he’s got going.)


For the lamb chops:

Place free range lamb braai chops on the grill for a couple of minutes (without any seasoning or marinade) to seal on each side. Remove from the grill and place in a deep tray. Brush with Woolworths Original Braai Marinade to coat.

In the mean time, make your sweet potatoes and the chimichurri sauce for the lamb.

Sweet potatoes:

Take 700 g boiled baby sweet potatoes and drizzle with butter. Season with sea salt and a pinch or two of smoked paprika. Wrap them up in foil (shiny side in) and place on the side of the fire for a smokey and crisp finish. Cut a slit in each and serve with crumbled blue cheese.

Chimichurri sauce:

In a mortar and pestle, grind together 1 cup chopped mint, 1 cup chopped parsley, 2 cloves mashed garlic, 1/4 teaspoon red chilli, 1/4 cup red wine vinegar, 1/2 cup extra virgin olive oil and salt and pepper.

To serve:

A few minutes before eating, place the lamb chops on the grill to warm up and cook for another minute or two. Serve with the chimichurri sauce and sweet potatoes.