Here is a simple process for the BBQ Dinner:
BBQ
Grilled Lamb Chops
Char Grilled Black Pepper Chicken
Choma Sausages
Jacket Potatoes/Potato wedges
Grilled maize with butter and garlic
Plain Naan
Kachumbari
Bitings: Potato chips with garlic/guacamole dip
Serves: 4-6
Prep Time: 5 minutes
Marinating Time: 4 hours
Cook Time: 10 minutes
Ready In: 4hrs 15 minutes
Ingredients:
6 large lamb chops
4-6 cloves garlic, crushed
1 tablespoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
Pinch, cayenne pepper (optional)
Salt and pepper to taste
2-4 tablespoons vegetable/olive oil
Directions:
In a food processor or blender, put the garlic, fresh rosemary and thyme leaves, salt, pepper, and cayenne pepper. Pulse until combined, then add the oil, continue to pulse into a paste.
Rub the paste onto the lamb chops evenly, then place the lamb chops into a zip lock or plastic bag and refrigerate for four hours (best overnight).
Remove from the fridge and allow the chops to room temperature for about 20-30 minutes. This gives you time to prepare your grill. Place the chops on the grill and grill to your liking; rare, medium rare or well done.
