Category Archives: Best Lamb Braai Chop

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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.

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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.

• 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.

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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.

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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.

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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.

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