- 12 x 3cm-thick lamb loin chops
- 80ml (1/3 cup) fresh rosemary, finely chopped
- barbecue spice, to taste
- salt and freshly ground black pepper, to taste
Rub the lamb with the seasoning ingredients and leave to marinate for 2 hours.
Braai over a medium flame until cooked to your liking.
To drink: Grande Provence Cabernet Sauvignon 2007, minty with bright red fruit, or Raka Biography Shiraz 2006.