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Consistently my father’s favourite of all my curry potjie recipes, and needless to say I also love it otherwise it would be pretty silly to have it in my book. Rogan Josh is pronounced as it’s written so you can confidently tell your guests what you are making and what they are being served. What makes this one special is that it’s made with lamb, that the sauce does not get any tomato, and that the creaminess comes in the form of yoghurt that is added little by little.

The lamb loin chop is that animal’s royal and most expensive cut of braai meat. It is exactly like a T-bone steak, but just from a lamb rather than a cow. hTere is a piece of sirloin and a piece of fillet. We need to keep the flavours simple so as to complement and not overpower the natural flavours of the meat. In addition to the trinity of garlic, olive oil and lemon juice, we know that the odd bit of coriander goes well with lamb. In this case, we’re giving it a double dose of coriander.

The ingredients of this marinade and the long marinating time mean you can use slightly tougher lamb chops like leg, chump and thick rib to make this recipe. After 2 to 3 days in the marinade the meat will be amazingly tender and full of favour. The attentive reader will notice that the ingredients of this recipe are very similar to those of the curry sosaties and the reason for that is simple: the marinade and the result are awesome!

The great flavours of lemon juice, capers, and anchovies compliment the lamb really well and cut through the fat. Ask your butcher to debone the rib for you.

Lamb Chop Salad with Goats Cheese Sauce & Green Sauce

An easy dinner recipe made with flavourful ingredients, grilled to perfection!