- 2 small serrano chiles, seeded and chopped (about 2 tablespoons)
- 1 tablespoon chopped garlic (from 2 large garlic cloves)
- 3 teaspoons kosher salt, divided
- ¼ cup chopped fresh flat-leaf parsley
- ¼ cup chopped fresh cilantro
- ¼ cup chopped fresh mint
- 1 tablespoon red wine vinegar
- 1 ½ teaspoons fresh lemon juice (from 1 lemon)
- 1 ½ teaspoons toasted cumin seeds, coarsely chopped
- ¼ teaspoon cayenne pepper
- ½ cup plus 1 1/2 Tbsp. olive oil, divided
- 8 (2-rib) (about 3 3/4 pounds total) lamb rib chops (about 1 1/2 inches thick)
Arrange chiles and garlic in a small pile on a cutting board; sprinkle with 1 teaspoon of the salt.
Using flat side of a large knife, drag knife back and forth over garlic mixture to form a paste, about 90 seconds.
Transfer paste to a small bowl, and stir in parsley, cilantro, mint, vinegar, lemon juice, cumin, cayenne, and 1/2 cup of the oil.
Rub 2 tablespoons of the cilantro mixture all over lamb chops, and season with remaining 2 teaspoons salt. Add lamb chops to hot braai.
Cook, undisturbed, until browned and a thermometer registers 65C (for medium-rare), about 4 minutes per side.
Using tongs, turn lamb chops on their edges, leaning lamb chops against sides of skillet to keep them stable, if needed, and cook, turning until all edges are browned and fat is rendered, 3 to 5 minutes.
Transfer to a cutting board, and let rest 5 minutes.
Cut each lamb chop in half between ribs, and transfer, cut side up, to a serving platter. Spoon remaining cilantro mixture over lamb chops, and serve.