Karoo Lamb and Boerewors
Ingredients
- Karoo Lamb Chops
- Boerewors Sausage
- Rosemary Sprigs (a few)
- Garlic (bruised)
- Worcestershire Sauce (to taste)
- Lemon Juice (to taste)
Instructions
- Lay out your lamb chops (preferably on a grid) and salt generously, but don’t overdo it.
- At this point you can also add a few sprigs of rosemary, some bruised garlic and a few splashes of Worcester Sauce and Lemon juice.
- My prep depends on my mood, but personally prefer the basic salt flavour – especially if it’s good quality Karoo Lamb where the unique flavour needs the opportunity to shine.
- The idea is for the salt to draw the moisture from the meat and then have the meat re-absorb the brine (and whatever other flavour added) for deeper seasoning instead of just having it on the surface.
- Anything less than 40 minutes will do more harm than good and leave you with a dry, tough and tasteless result. Rather not season at all and leave it to be seasoned on your plate.
- Braai your lamb over 5-second ambers, turning frequently (every 3 min or so) for evenly cooked lamb that is still juicy.
- I personally prefer my lamb well done, but juicy with crispy edged fat. To cut through the richness of the fat, I squeeze the juice of half a lemon over each side before its last turn and find that it takes the flavour to another level. Serve straight from the grid and avoid re-heating.
- Sausage is not designed for seasoning, so don’t. Over-cooking sausage is a sin and should be punishable. Because it cooks so quickly, it will invariably come off first and continue to be cooked by the residual heat. Never break the sausage and therefore attempt to remove it in one piece – you need to retain that flavour. If anyone pokes cooked sausage with a fork, stab them with a knife – this too, should be a punishable sin.
Notes
Lamb Chops: The quality of your lamb is everything and personally source Karoo Lamb that has a very special flavour. When I say Karoo, I mean Merweville and the like…
Boerewors: Quality is equally important. It needs just the right amount of fat and must not be over ground to a paste. I personally like a courser texture filling with quality ingredients that’s not over-loaded with coriander.
Preperation: Prepare and salt your lamb the night before so that the seasoning can do its magic overnight.
Boerewors: Quality is equally important. It needs just the right amount of fat and must not be over ground to a paste. I personally like a courser texture filling with quality ingredients that’s not over-loaded with coriander.
Preperation: Prepare and salt your lamb the night before so that the seasoning can do its magic overnight.
