OnTap Magazine

Feeds: 4-6 | Prep time: 20 minutes | Cooking time: 10 minutes Ingredients THE DRY RUB: 1 tbsp sea salt 1 tbsp freshly ground pepper ½ tbsp coriander seeds, crushed 1 tsp onion powder 1 tsp garlic powder THE CHIMICHURRI: ½ cup Franschhoek La Saison ½ tbsp sea salt 3-4 garlic cloves, finely chopped a big handful of coriander, chopped a big handful of oregano, chopped a big handful of flat leaf parsley, chopped 4 sprigs of thyme, picked and chopped a pinch of chilli flakes ¼ cup malt or red wine vinegar ¾ cup olive oil 1 tsp freshly ground pepper a squeeze of lime or lemon juice THE CHOPS: 12 thick cut lamb loin chops (ask your butcher to cut them) 4 kebab sticks a glug of oil Method For the rub, roughly crush the coriander seeds in a mortar and pestle then mix with the remaining rub ingredients. For the chimichurri, pour the salt into the beer and stir well until dissolved. Add the garlic, herbs, chilli flakes, vinegar and whisk well to combine. Add the oil in a steady stream while whisking to emulsify. Season with pepper and pop it into the fridge until needed. The chimichurri will separate as it stands in the fridge. Whisk to combine before serving. For the chops, season well with dry rub and drizzle with oil. Stack the chops next to each other so that all the fat is on the same side. Using a kebab stick, skewer six chops through the centre of the meat to secure in place. Skewer a second stick through the tail end of the meat to secure and prevent it from falling through the grid. Repeat with the remaining six chops. The idea is to turn the chops back into a uniform loin piece so you can render and crisp up the fat evenly before braaing the chops. Braai the threaded chops fat side down over medium- hot coals for about 2 minutes. Check the fat every so often to ensure that it doesn’t burn, and shift to if necessary to avoid flare ups. Once the fat is crispy you can remove the kebab sticks and braai the chops for about 3-4 minutes a side depending on how pink you like your chops. Serve with plenty of chimichurri and wash it all down with a Franschhoek La Saison. The perfect choppie should have crispy fat, good char, a pink centre, and something to cut through the gamey flavour. Lucky for you, we’ve got you covered with this multi-layered pairing experience. You’ll have to sacrifice some good saison for this to work but it’s definitely worth it. Think rich spiced lamb and tangy herbs bouncing off a punchy fruit and spice laden brew and you’re in the right territory. LOOKING FOR MORE BEER, FOOD AND FIRE ACTION? CATCH BEER COUNTRY’S FIRST RECIPE BOOK LAUNCHING FEBRUARY 2019! ontapmag.co.za | Spring 2018 | 55