Jamaican-style Braaied Lamb Ribs

Ingredients:

  • 2 racks of lamb ribs

Marinade:

  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 2 teaspoons ground allspice
  • 2 teaspoons dried thyme
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 tablespoon brown sugar
  • Juice of 2 limes
  • 1/4 cup soy sauce
  • 1/4 cup olive oil

Braaing Glaze:

  • 1/4 cup brown sugar
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 2 tablespoons olive oil
  • 2 tablespoons hot sauce
  • Salt and black pepper to taste

Instructions:

  1. In a small bowl, whisk together the onion, garlic, allspice, thyme, cinnamon, nutmeg, brown sugar, lime juice, soy sauce, and olive oil to make a marinade. Rub the marinade all over the lamb ribs, cover, and refrigerate for at least 4 hours or overnight.
  2. Preheat your braai to medium-high heat. Remove the lamb ribs from the marinade and season with salt and black pepper.
  3. Place the lamb ribs on the braai and cook for about 5-7 minutes per side, or until browned and crispy on the outside.
  4. In a small bowl, whisk together the brown sugar, honey, soy sauce, olive oil, and hot sauce to make a glaze.
  5. Brush the glaze all over the lamb ribs and continue to cook for an additional 5-7 minutes per side, or until the ribs are cooked to your desired level of doneness.
  6. Serve the Jamaican-style braaied lamb ribs hot and enjoy with your favorite sides!

Braaied Cuban-Style Lamb Ribs

Ingredients:

  • 2 racks of lamb ribs

Marinade:

  • Juice of 2 limes
  • 1 tablespoon orange zest
  • 2 teaspoons cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup olive oil

Mojo Sauce:

  • Juice of 1 orange
  • Juice of 1 lime
  • 3 garlic cloves, minced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1/4 cup olive oil
  • Salt and black pepper to taste

Instructions:

  1. In a small bowl, whisk together the lime juice, orange zest, cumin, smoked paprika, oregano, garlic powder, onion powder, salt, black pepper, and olive oil to make a marinade. Rub the marinade all over the lamb ribs, cover, and refrigerate for at least 4 hours or overnight.
  2. Prepare a braai for indirect cooking by banking up the coals on one side so that there is a hot side and a cooler side.
  3. Place the lamb ribs on the cooler side of the braai with the bone side down. Cover with a lid and adjust the air flow to 1/4 open at the base and leave a small crack (2mm) in the vent holes on the lid. This will ensure the coals burn slowly and evenly. Braai for 2-3 hours, turning every 30 minutes, until the ribs are tender and the meat is falling off the bone.
  4. While the ribs are cooking, make the mojo sauce. In a small bowl, whisk together the lime juice, orange juice, garlic, cumin, oregano, olive oil, salt, and black pepper.
  5. Serve the braaied lamb ribs with the mojo sauce on the side. Enjoy!

Kashmiri lamb chops

Ingredients

  • ½ tbsp ginger paste
  • ½ tbsp garlic paste
  • 2 tbsp green chilli and coriander paste, (see above)
  • 2 tbsp papaya paste
  • 1 tbsp deggi mirch
  • crushed to make 1 tbsp whole black peppercorns
  • 1 tbsp chaat masala
  • 4 tbsp chilli oil
  • 2 tbsp mustard oil
  • 1 tbsp greek yogurt
  • ½ tbsp garam masala
  • 8 lamb rack chops
  • coriander, to serve

Method

  • Mix together the ginger and garlic pastes, the chilli and coriander paste, papaya paste and all the dry spices. Add the chilli and mustard oils, the yogurt and garam masala, then brush the marinade over the lamb chops generously. Chill for 6-8 hours to marinate.

  • Heat the oven to 240C/fan 220C/gas 8. Put a frying or griddle pan over a high heat and sear the marinated lamb chops for 30 seconds on either side until lightly charred. Transfer the chops to a roasting tray and roast for 8-10 minutes for medium or 14-18 minutes for well done, depending on the size of the chops.
  • Serve alongside a watermelon and kalonji (onion seed) salad and coriander and mint chutney. Scatter with coriander and serve the chops with your favourite accompaniments.

Spicy Lamb Braai Chops

 
 

 

Ingredients

  • 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)

 

Directions

 

  1. Arrange chiles and garlic in a small pile on a cutting board; sprinkle with 1 teaspoon of the salt.

  2. Using flat side of a large knife, drag knife back and forth over garlic mixture to form a paste, about 90 seconds.

  3. Transfer paste to a small bowl, and stir in parsley, cilantro, mint, vinegar, lemon juice, cumin, cayenne, and 1/2 cup of the oil.

  4. Rub 2 tablespoons of the cilantro mixture all over lamb chops, and season with remaining 2 teaspoons salt. Add lamb chops to hot braai.

  5. Cook, undisturbed, until browned and a thermometer registers 65C (for medium-rare), about 4 minutes per side.

  6. 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.

  7. Transfer to a cutting board, and let rest 5 minutes.

  8. 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.

 

braai pasta salad

Get ingredients for this recipe here!

More Braai salads ideas and braai side dishes

Braai Lamb Chops with Yogurt Sauce

Ingredients

  • 1 c. whole-milk plain yogurt
  • 1 tbsp. freshly squeezed lemon juice
  • tsp. paprika
  • tsp. ground cumin
  • 8 rib lamb chops
  • 1 1/2 tsp. Coarse salt
  • 1/2 tsp. Freshly ground pepper
  • Mint sprigs for garnish (optional)

Directions

    1. Make the yogurt sauce: Combine the yogurt, lemon juice, paprika, and cumin in a small bowl, and set aside in the refrigerator.
    2. Make the chops: Heat the grill to medium heat. Sprinkle chops with salt and pepper, and grill until cooked through, 5 to 6 minutes per side. Serve with the reserved yogurt sauce and mint sprigs if desired.
braai pasta salad

Get ingredients for this recipe here!

More Braai salads ideas and braai side dishes

Sweet-and-spicy braai lamb chops

Home » Best Lamb Braai Chop

For more similar awesome lamb braai recipes click here! more recipes…

,

Ingredients

  • 60 ml(2 fl oz) sake
  • 35 g(1¼ oz) gochujang (Korean chilli paste)
  • 1 tbspdoenjang (Korean soya bean paste)
  • 2 tbspmirin
  • 1 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 1½ tsp gochugaru (Korean chilli flakes)
  • 1 tbsp honey
  • 16 French trimmed lamb rib chops (about 85 g/3 oz each)
  • vegetable oil, for grilling
  • roasted sesame seeds, to serve

Directions

  1. In a large bowl, whisk together the sake, chilli paste, soya bean paste, mirin, soy sauce, sesame oil, chilli flakes and honey until smooth.
  2. Add the lamb chops and toss to coat. Cover and marinate in the fridge, tossing once or twice, for at least 4 hours or up to overnight. Before grilling, let the lamb chops come to room temperature, about 30 minutes.
  3. Preheat a gas or charcoal grill to medium-hot. Lightly brush the grates with vegetable oil. Cut a long strip of foil twice the length of the lamb chop bones, fold it in half and lay it on the grill.
  4. Arrange the chops on the grill without crowding and with the bones over the foil so they don’t burn.
  5. Grill, covered, for about 7 minutes total for medium-rare, or until cooked to your liking, flipping the chops halfway through. Transfer to a platter, sprinkle with sesame seeds and leave to rest for about 5 minutes before serving.
braai potato salad

Get ingredients for this recipe here!

Tandoori Lamb braai chops

Home » Best Lamb Braai Chop

For more similar awesome lamb braai recipes click here! more recipes…

,

Ingredients

  • Lamb chops – This recipe is for 6 lamb chops, but you will need approximately 2 chops per person.
  • Greek yogurt – Plain and organic is the way to go.
  • Garam masala – You can usually find this in the spice aisle in your grocery store.
  • Turmeric – This spice goes particularly well with lamb. It has a yellow coloring and earthy flavor.
  • Garlic – You can mince them yourself or buy them pre-minced.
  • Ginger – You can find fresh ginger in your produce aisle.
  • Lemon juice – You can use fresh or bottled juice.
  • Paprika – If you want spicier chops, try using a hot paprika. You can find it in your spice aisle.
  • Cayenne Pepper – For that added heat.
  • Salt – To taste.

Directions

LAMB CHOP MARINADE
This simple curry marinade helps to tenderize your lamb chops as well as adding lots of flavor.

  • Combine marinade ingredients. Combine Greek yogurt, garam masala, turmeric, garlic, lemon juice, paprika, cayenne pepper, and salt in a bowl and stir until fully mixed together.
  • Marinade chops. Pour your marinade into a gallon freezer bag and add the lamb chops. Seal bag and move chops around inside until they are well coated with marinade.
  • Let chops soak . Place the bag in your refrigerator and let sit for at least 30 minutes. The longer you marinade your chops, the more flavor they will have.

HOW TO COOK LAMB CHOPS ON THE GRILL

  • Preheat. Heat your grill to 200 C.
  • Prep chops. Take your marinade bag out of the fridge. Remove the chops from marinade and scrape off excess.
  • Braai the chops. Place your chops on grill and grill for 2-3 minutes on each side. Again, this time is for rib chops. If you are using a different cut of chop, your cooking time may vary.

braai potato salad

Get ingredients for this recipe here!

Moroccan Lamb braai chops

Home » Best Lamb Braai Chop

For more similar awesome lamb braai recipes click here! more recipes…

,

Ingredients

  • 1 kilogram (about 2 pounds) lamb chops
  • 1/4 cup coarsely chopped fresh spearmint leaves
  • 1/4 cup coarsely chopped fresh cilantro
  • 2 to 3 cloves garlic, pressed
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons paprika
  • 2 teaspoons salt, or to taste
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon cayenne, or hot paprika, optional

Directions

  1. Gather the ingredients.
  2. In a large mixing bowl combine the herbs, garlic, lemon juice, olive oil, and spices. Add the lamb chops and mix well to coat the meat evenly.
  3. Cover the bowl and refrigerate the lamb chops. For best results, allow the lamb to marinate for at least 5 to 6 hours, or as long as overnight. 
  4. Remove the lamb chops from the fridge and allow the meat to come to room temperature while you heat your grill. Lightly oil the grill rack or a grilling basket to prevent the meat from sticking
  5. When the coals are hot, arrange the meat on the rack or in the grilling basket without crowding. Plan to cook the lamb chops in batches if necessary.
  6. Cook the lamb chops for 5 to 8 minutes on each side, depending on the thickness of the cuts of meat. Be careful of flames from fat drippings, which can scorch the meat.
  7. Serve immediately, or hold the lamb chops warm for a short while by wrapping in aluminum foil and leaving to the side of the grill away from direct heat.
braai potato salad

Get ingredients for this recipe here!

Garlic & Rosemary Lamb braai chops

Home » Best Lamb Braai Chop

For more similar awesome lamb braai recipes click here! more recipes…

,

Ingredients

  • 1kg lamb loin or rib chops thick cut
  • 4 cloves garlic minced
  • 1 tablespoon fresh rosemary chopped
  • 1 1/4 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • zest of 1 lemon
  • 1/4 cup olive oil

Directions

  • Combine the garlic, rosemary, salt, pepper, lemon zest and olive oil in a measuring cup.
  • Pour the marinade over the lamb chops, making sure to flip them over to cover them completely. Cover and marinate the chops in the fridge for as little as 1 hour, or as long as overnight.
  • Grill the lamb chops on medium heat for 7-10 minutes, or until the internal temperature reads 80C.

braai potato salad

Get ingredients for this recipe here!

Spiced Lamb braai chops with labne, honey and dukkah

Home » Best Lamb Braai Chop

For more similar awesome lamb braai recipes click here! more recipes…

,

Ingredients

  • 1.5kg lamb shoulder chops
  • 2 cups (560g) labne or natural yoghurt
  • 1/3 cup (115g) runny honey
  • Mint leaves, pomegranate seeds (optional), dukkah and lemon wedges, to serve

DUKKAH

  • ½ cup (80g) blanched almonds
  • ¼ cup (40g) pumpkin seeds
  • 20g sunflower seeds
  • 20g sesame seeds
  • 1 tsp ground sumac
  • ½ tsp dried oregano
  • ¼ tsp ground turmeric
  • ¼ tsp sea salt flakes

MARINADE

  • 2 tbs ground sumac
  • 1 tbs smoked paprika
  • 1 tbs coriander seeds, toasted, ground
  • 1½ tbs cumin seeds, toasted, ground
  • 1 tbs sea salt flakes
  • ½ tsp freshly ground black pepper
  • 1½ tbs finely chopped garlic
  • 1-2 red chillies, finely chopped
  • Finely grated zest and juice of 2 lemons
  • ½ cup (125ml) olive oil

Directions

  1. For the marinade, place all ingredients in a large bowl and combine. Add lamb chops and, with clean hands, massage spices into the chops.
  2. Leave to marinate in the fridge for at least 2 days. The longer they marinate, the better the result.
  3. For the dukkah, preheat oven to 160°C. Place the almonds, pumpkin, sunflower and sesame seeds in a small roasting dish, and toast in the oven or on braai for 10 minutes or until fragrant and golden brown.
  4. Remove from the oven and cool completely. Place all the ingredients into a food processor, and blitz into a coarse meal. Store in an airtight container until required.
  5. Preheat a braai grill to high. Cook the shoulder chops all the way through, letting them develop a decent amount of char and caramelisation. Remove and rest for 5 minutes.
  6. To serve, spread the labne or yoghurt on a platter.
  7. Top with the charred chops, then drizzle with runny honey, and scatter with mint leaves, pomegranate seeds (if using) and dukkah.
  8. Serve with lemon wedges.

braai potato salad

Get ingredients for this recipe here!