Make this Moroccan Lamb recipe on the braai – and serve with a sweet raspberry-mint sauce
800g lamb steaks or small lamb chops
3 tbs olive oil
1½ tbs Ras el Hanout spice
10 tbs white wine vinegar
5 tbs sugar
pinch of dried chilli flakes
¼ cup fresh mint leaves
Rub the lamb with the olive oil and Ras el Hanout, cover and set aside in the fridge for at least an hour.
In the meantime make the mint sauce. Combine the vinegar, chilli and sugar and boil, while stirring, until the sugar has dissolved and the mixture is syrupy.
Remove from the heat and allow to cool to room temperature.
Chop the mint leaves and roughly squash the raspberries.
Add them to the syrup and allow it to stand for a while for the flavours to blend.
Salt the lamb and braai it to your liking (medium-rare to medium is my preference). Serve with the raspberry-mint sauce.