WHAT’S COOKING: A pair of meaty recipes to plan for Braai Day

Panko-crusted lamb chops with rosemary and garlic, and a hunk of beef sirloin cooked over the coals – here are two recipes you can plan for the looming long weekend.

There are more interesting ways to prepare your chops than taking them out of the packet and flinging them on the braai. And beef does not have to be cut into steaks – I love to braai a whole sirloin roast, fat cap and all.

For these lamb loin chops I made a panko crumb mixed with very finely chopped rosemary, garlic flakes and lemon zest.

Panko crumbs are excellent for a simple crumb for chops. No flour is needed, since the panko crumbs, garlic flakes and rosemary needles are able to cling to the meat without the aid of flour.

The next evening, I prepped a hunk of sirloin (which is normally sliced into individual steaks) with a lovely cap of fat.

There were dried garlic flakes in this too (I like them because they add crunch as well as flavour), along with paprika, salt and black pepper, all of which I mixed with wholegrain mustard.

You’ll note that I say it should be a 1.5kg to 2kg piece of sirloin. The size depends only on how many people you’re feeding. The cooking method remains the same regardless of the size.

Also, don’t feel bound by my measurements for the spice and mustard mix for the sirloin. Use twice as much if you need to, especially if it’s a large joint. This is not an exact science.

Come back tomorrow for a pair of salads to make to serve with either, or both, of these meaty meals.

Tony’s panko-crusted lamb loin chops with rosemary, lemon zest and garlic

In a bowl, mix the panko crumbs with the finely grated lemon zest, garlic flakes, rosemary, salt and black pepper.

Pat the lamb chops dry and dip them in the crumb to coat all sides well. Keep aside while the coals are prepared.

Prepare plenty of hot coals. The coals should be glowing orange with a layer of grey ash visible.

In a ramekin or other small bowl, mix the spices, salt and pepper, olive oil, and the wholegrain mustard. Spread this all over the meat.