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LAMSTJOPS MET KRUIE KNOFFELBOTTERSOUS

  • Gert Peens
  • Aug 5, 2015
  • 1 min read

KRUIEBOTTERSOUS:

250g sagte botter

2 knoffelhuisies (gekneus)

15ml gemengde droë kruie

30ml suurlemoensap

VLEIS:

45ml olyf olie

20ml suurlemoensap

sout en vars gemaalde swartpeper na smaak

12 lamslendetjops

Plaas botter, knoffel, kruie en sap in 'n voedselverwerker. Meng goed. Skep bottermengsel op bak of botter papier van sowat 25cm in lengte en 4cm in breedte. Rol op sodat 'n rol vorm en plaas in vrieskas of yskas tot gereed vir gebruik.

VLEIS:

Meng olyfolie, sap, sout en peper in bakkie en verf mengsel oor die tjops. Rooster tjops op kole na gelang van smaak van gaarheid. Verhit kruiebottersous stadig tot warm maak nie kokend nie. Gooi oor tjops net voor opdiening.

 
 
 

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