Barbecued lamb chops with home-made mint sauce

Serves 6



12 lamb rib chops, 2,5 cm thick
salt and freshly ground black pepper, to taste
30 ml fresh rosemary sprigs, crushed
100 ml olive oil

Mint sauce
125 ml fresh mint leaves, finely chopped
100 ml Huletts Castor Sugar
250 ml Wine Vinegar
Pinch salt and pepper
125ml boiling water



  1. Slash the edges of the chops so that the fat does not curl up.
  2. Mix the salt, pepper, crushed rosemary and olive oil together.
  3. Rub the olive oil mixture into the chops.
  4. Grill the chops in a heated grilling pan for 5-7 minutes per side or until required doneness.
  5. Serve with chips or baby potatoes accompanied by sour cream and fresh mint sauce.

Mint Sauce

  1. Mix ingredients together.
  2. Place in fridge to cool and serve with chops.