Category: Best Lamb Braai Chop

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Brazilian-style braai lamb chops

Here’s a recipe for Brazilian-style braai lamb chops, inspired by the flavors of Brazil’s traditional churrasco barbecue:

Ingredients:

  • 8 lamb chops
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon paprika
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. In a small bowl, combine the minced garlic, olive oil, lemon juice, paprika, cumin, oregano, salt, and black pepper. Mix well to create a marinade.
  2. Place the lamb chops in a shallow dish or a resealable plastic bag. Pour the marinade over the lamb chops, ensuring they are coated evenly. Massage the marinade into the meat to enhance the flavor. Cover the dish or seal the bag and refrigerate for at least 1 hour, or ideally overnight, to allow the flavors to develop.
  3. Preheat your braai (barbecue) to medium-high heat.
  4. Remove the lamb chops from the marinade and let any excess drip off. Reserve the marinade for basting.
  5. Place the lamb chops on the preheated braai grill and cook for about 4-5 minutes per side for medium-rare, or adjust the cooking time to your desired level of doneness. While grilling, baste the lamb chops occasionally with the reserved marinade to keep them moist and flavorful.
  6. Once the lamb chops are cooked to your liking, remove them from the grill and let them rest for a few minutes.
  7. Serve the Brazilian-style braai lamb chops hot, garnished with freshly chopped parsley. They pair well with traditional Brazilian sides like rice, black beans, farofa (toasted cassava flour), and a fresh salad.

Enjoy the succulent and flavorful Brazilian-style braai lamb chops, perfect for a festive and delicious meal!

Rosemary Grilled Lamb Chops

Grill up mouthwatering Rosemary Garlic Lamb Chops for your next barbecue or dinner party! Our easy recipe features a delicious marinade with fresh rosemary, garlic, and balsamic vinegar, resulting in tender and flavorful chops that are sure to impress.

Perfect for any meat lover, get the recipe now and serve up a crowd-pleasing dish

Ingredients:

  • 8 lamb chops
  • 2 tbsp fresh rosemary, chopped
  • 6 cloves garlic, minced
  • 1/4 cup olive oil
  • 3 tbsp balsamic vinegar
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Preheat braai to medium-high heat.
  2. In a small bowl, mix together the chopped rosemary, minced garlic, olive oil, balsamic vinegar, salt, and black pepper.
  3. Brush both sides of the lamb chops with the marinade.
  4. Place the lamb chops on the braai and cook for 3-4 minutes per side, or until they reach your desired level of doneness.
  5. Remove the lamb chops from the braai and let them rest for a few minutes before serving.
  6. Serve the lamb chops hot, garnished with additional fresh rosemary if desired.

Enjoy your delicious and flavorful Rosemary Garlic Grilled Lamb Chops!

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 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 Make the yogurt sauce: Combine the yogurt, lemon juice, paprika, and cumin in a small bowl, and set […]

Home » Best Lamb Braai Chop

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.
  3. Sprinkle chops with salt and pepper, and grill until cooked through, 5 to 6 minutes per side.
  4. Serve with the reserved yogurt sauce and mint sprigs if desired.

Sweet-and-spicy braai lamb chops

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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.

Tandoori Lamb braai chops

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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.

  1. 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.
  2. 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.
  3. Let chops soak . Place the bag in your refrigerator and let sit for at least 30 minutes.
  4. 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.

Moroccan Lamb braai chops

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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.