BBQ lamb

Brining meat is an amazing way to keep moisture inside. It is great for the BBQ season, but will become a staple in your kitchen once you have tried it.

Serves 2


  • 4 lamb chops
  • 1l apple juice
  • 80g salt
  • 2 tablespoons of dried mint
  • Hummus:
    • 400g cooked chickpeas
    • 100g fresh peas, blanched for 2 minutes (or frozen peas – thawed)
    • 4-5 sprigs of mint


The basic principle of brining involves a solution of 80 grams of salt per litre, and submerging the meat for anything from 30 minutes to several days, depending on the size of the cut – roughly 1 hour for every half-a-kilo

Combine the juice, salt and mint
Submerge the chops in the liquid – 20 minutes should be enough here
Cover with clingfilm and leave in the fridge
Preheat the BBQ to 250C
We lowered the heat to 200C after about a minute and let them cook for 3 to 4 more minutes before turning them
Give them another 3 to 4 minutes after turning, then remove from the heat
Rest for a few minutes and then serve with the hummus

Place all the ingredients into a blender and process until smooth