Colleen suggested we take advantage of the nice day and have a lunch time braai.
A month or so ago we had spent a week camping in Prince Albert in the Karoo and had bought home a few kilograms of the local boerewors with us. I had tried it out while we were there and it was undoubtedly the finest wors I had tasted in 20 years. I froze it in vaccuum packs to use as and when we needed it.
I decided some nice lamb loin chops would go down well with the wors, so after taking a pack of wors out the deep freeze went down to our local Pick n Pay supermarket to see what they had to offer. Sadly the few packs of chops that they had on display did not appeal to me. However I noticed that the butcher behind the meat counter was busy cutting up a lamb and got her attention. I asked her to cut me a couple of nicely trimmed and very thick cut loin chops. She really did a good job, so armed with the pack of chops, I went home and fired up the braai. Colleen picked some salad greens and some baby beetroot out of the garden and proceed to make the salad and some baby boiled potatoes.
Here is a photo of the chops going on the braai.
Now one advantage of having the chops cut thickly is that you can cook them on all sides. I like my lamb "medium rare" and the thickness of the chops also helps one achieve this.
I also like my wors just cooked through and not dried out, so I only add it to the fire when the chops are almost done.
Meal served up and ready to eat.
You can click on the images to see a larger version.
