When you’re home and ready to cook barbeque lamb chops, prep the lamb by drying it with paper towels and seasoning liberally with salt about 30 minutes before grilling to allow the salt to really work its magic and get in there before searing the chops.
Follow the recipe below for simple, but perfect chops, every time.
Spice it up with fresh herbs like rosemary and mint as you get more creative with your lamb chops grilling.
Barbeque lamb chops
Chillie and grill seasoning
wash the chops and dry them with a cloth in paper towel.
Season with all seasonings/spices.
Fry with a bit of olive oil in medium heat to avoid burning. Turn often.
When cooked, put in barbeque sauce, switch off stove and turn the chops and remove from stove.
Steam your brocolli, bit of butter mix and transfer to a bowl. Let cool and add on diced cheese, drained chickpeas (quantity depends on the brocolli.
1 brocolli pack you can add in half a can of chickpeas, half a cup on cheese) and your yellow and red pepper- a handful.
Dress with tangy mayonnaise (i used B-Well mayonnaise)
Enjow your barbeque lamb chops and creamy brocolli salad