Mojito Lamb Braai Chops

Mojito Lamb Braai Chops

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  • 1/2 lb. yellow wax beans
  • 1/2 lb. green beans
  • 6 radishes
  • 2 celery ribs
  • 2 tbsp. Extra virgin olive oil
  • 1 tsp. kosher salt
  • 1/2 tsp. Freshly ground black pepper
  • 8 rib lamb chops
  • 1 tsp. garlic powder
  • 1 1/2 tsp. grated lime zest
  • 2 tbsp. lime juice
  • 1/4 c. tequilla
  • 3/4 c. pineapple juice
  • 2 tbsp. unsalted butter
  • 1/4 c. fresh mint leaves


  1. Bring a medium saucepan of salted water to a boil; add yellow and green beans and blanch for 1 to 2 minutes, or until crisp-tender. Drain; refresh under cold water and drain. Halve beans lengthwise.
  2. Toss on a large serving plate with radishes, celery, 1 Tbsp of the oil, 1/2 tsp of the salt, and 1/4 tsp of the pepper.
  3. Get your braai to a medium-high heat. Brush chops with remaining 1 Tbsp oil, then rub with remaining salt and pepper, garlic powder, and lime zest.
  4. Cook chops 2 to 3 minutes per side for medium-rare. Arrange chops on top of salad and drizzle with lime juice.
  5. In a pan add tequila, then add pineapple juice and boil until reduced by half. Remove from heat; swirl in butter until emulsified.
  6. Stir in mint. Spoon sauce over chops and salad.
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