As I predict we'll be winning the Rugby World Cup against France in the finals, here's a tribute to them for at least trying to beat our Bokke. And, if you're looking for an excuse to try this out, remember it's Heritage Day on the 24th, so let's celebrate being South African.
Try this delicious French lamb Tjops on the braai - infused with the flavors of a Kronenbourg-1664 French Beer, or brew your own and try one of our French Saison All Grain Malt Kits - served with a Braaibroodjie toasted on the fire.
This dish combines the smokiness of the coals with the rich, malty notes of French beer for a mouthwatering experience.
French Beer-Marinated Lamb Tjops
Ingredients:
For the Marinade:
- 8 lamb tjops (about 900 grams)
- 2 cups Kronenbourg-1664 beer
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 tablespoon fresh rosemary, minced
- 1 tablespoon fresh thyme leaves
- Zest and juice of one lemon
- Salt and black pepper, to taste
Instructions:
1. Marinating the Lamb:
a. In a bowl, combine the beer, olive oil, minced garlic, Dijon mustard, honey, minced rosemary, thyme leaves, lemon zest, lemon juice, salt, and black pepper. Mix well to create the marinade.
b. Place the lamb tjops in a large, shallow dish or a resealable plastic bag. Pour the marinade over the lamb, ensuring each tjop is well-coated. Seal the bag or cover the dish with plastic wrap.
c. Refrigerate the lamb for at least 4 hours, or ideally overnight, to allow the flavors to infuse.
2. Braai the Lamb:
a. Remove the lamb tjops from the marinade and let any excess marinade drip off.
b. Place the lamb tjops directly over the high heat coals and sear for about 2-3 minutes per side until they develop a nice char.
c. Move the seared lamb tjops to a cooler place on the grid. Continue grilling for another 5-10 minutes per side, depending on your preferred level of doneness. If you want to be fancy, use a meat thermometer to achieve the desired internal temperature (about 125°F / 52°C for medium-rare).
3. Resting and Serving:
a. Remove the lamb tjops from the grid and let them rest for 3-5 minutes. This allows the juices to redistribute and keeps the meat tender.
4. Flipping lekker Sauce:
- For a flipping lekker sauce, reduce the remaining marinade on the stovetop until it thickens slightly and serve it as a drizzle over the lamb.
South African Braaibroodjies
These delicious Braaibroodjies are filled with cheese, tomato, onion and chutney. Here's a classic - or not! - depending on what's your traditional family Braaibroodjie style is.
Ingredients:
- 8 slices of white or whole wheat bread (serves 4)
- 1 cup grated cheddar cheese
- 1 large tomato, thinly sliced
- 1 small white onion, thinly sliced
- 2-3 tablespoons Mrs. Ball's Chutney
- Butter or margarine for spreading
- Salt and white pepper to taste
Instructions:
1. Assemble the Broodjies:
a. Lay out the bread slices on a clean surface.
b. Spread a layer of butter or margarine on each slice.
c. On half of the slices, add a generous spoonful of Mrs. Ball's Chutney and spread it evenly.
d. Place a layer of tomato slices on top of the chutney.
e. Add a layer of thinly sliced white onion on top of the tomato.
f. Sprinkle grated cheddar cheese over the onions.
g. Season with a pinch of salt and white pepper.
h. Top each slice with the remaining bread slices to form sandwiches.
3. Toast on the Grid:
a. Place the assembled sandwiches directly onto a low heat grid. These things can burn easily, so make sure your grid is high and the coals are not too hot. You can drop the grid or add more coals under them should you need more heat.
b. Grill the broodjies for about 2-3 minutes per side or until they are golden brown and the cheese is melted. You want nice grill marks on the bread.
4. Serve:
a. Remove the broodjies from the grill and cut each sandwich diagonally into two triangles.
b. Serve your Braaibroodjies hot
Now, sit back, relax and enjoy the Rugby World Cup with your French Lamb tjops and South African Braaibroodjies!