Category: 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.

THE BEST Garlic & Rosemary Lamb braai chops

Garlic & Rosemary Lamb Braai Chops offer a delicious and aromatic twist to your outdoor grilling experience. Marinated with fresh rosemary, garlic, olive oil, and a hint of lemon, these lamb chops are tender, juicy, and packed with flavor. Perfect for a summer barbecue or a special dinner, these chops are sure to impress your guests with their savory and herbaceous taste. Enjoy the robust flavors and delightful aroma that make this dish a standout on any menu.

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

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

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

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

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.

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

lamb braai chops braai lamb chops lamb spit braai spit braai lamb braai lamb ribs lamb chops marinade for braai lamb chop marinade for braai braai lamb chops marinade

Ingredients

• 2 tbs salted and dried kombu (seaweed), or 1 tbs finely chopped sushi seaweed (yaki nori)
• 100g unsalted butter, softened
• 12 lamb cutlets

RADISH AND COS SALAD

• 2 tbs rice wine vinegar
• 2 tbs peanut oil
• 1 tsp sesame oil
• 150g baby cos leaves
• 1 bunch radishes, quartered lengthways
• 1 tsp each black and white sesame seeds

Directions

1. To make the seaweed butter, soak dried seaweed under cold water for 5 minutes, drain then finely chop. (If using yaki nori, do not soak.)
2. Combine seaweed with butter, season, then set aside. If not using immediately, chill, but soften before use. Heat a chargrill or barbecue over high heat. Cover lamb with half the butter.
3. Cook 2-3 minutes a side until charred and cooked through. Remove from heat and rest lightly covered with foil for 5 minutes.
4. For the salad, combine vinegar and oils and season. Place lettuce and radish in a bowl and drizzle with dressing. Sprinkle over sesame seeds. Top cutlets with extra butter and serve with salad.

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

Ingredients

• 2 medium onions, peeled, quartered
• 1 cup fresh coriander leaves with tender stems
• 1 cup fresh flat-leaf parsley leaves with tender stems
• 1 cup fresh mint leaves
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 2 teaspoons allspice
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon ras-el-hanout or garam masala
• Kosher salt
• 24 untrimmed lamb rib chops
• Vegetable oil (for grilling)

Directions

1. Pulse onions, cilantro, parsley, mint, cumin, paprika, allspice, red pepper flakes, and ras-el-hanout in a food processor until very finely chopped; season with salt.
2. Place lamb in a large dish and rub with spice mixture. Cover and chill at least 2 hours.
3. Prepare grill for medium-high heat and oil grate.
4. Grill lamb to desired doneness, about 3 minutes per side for medium-rare. Let rest at least 5 minutes before serving.
5. Best to Do Ahead: Lamb can be marinated 12 hours ahead. Keep chilled.

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

lamb braai chops braai lamb chops lamb spit braai spit braai lamb braai lamb ribs lamb chops marinade for braai lamb chop marinade for braai braai lamb chops marinade

Ingredients

Wet Rub

• 4 Tbsp olive oil
• 1 Tbsp garlic minced
• 1/2 Tbsp rosemary chopped finely
• 1/2 Tbsp dry oregano
• 1/Tbsp dry basil
• 1 tsp salt
• 1 tsp pepper
• 4 lamb loin chops at room temperature

Reduction

• 3/4 cup white wine
• 2 Tbsp butter
• 1 tsp garlic minced
• 1 tsp shallots minced

Directions

1. Preheat braai on low for several minutes until hot.
2. Mix rub ingredients together, it should have the consistency of a paste. Gently massage into both sides of lamb chops, completely coating the meat.
3. Increase braai heat to medium-high and immediately add chops. You should hear a nice sizzle when the meat hits the braai. Sear first side of chops undisturbed for 2-4 minutes. Turn over and sear the other side for 2-4 minutes.
4. Remove lamb chops from braai to a plate.
5. In a pan. Add butter, garlic, shallots, and white wine to the drippings in the pan. Carefully scrape the bottom of the pan to loosen any brown bits. Cook over medium heat until mixture reaches a low sizzle. Continue cooking until liquid is reduced by two-thirds, 10-12 minutes.
6. Place chops back into white wine reduction in pan. Pour any remaining juices from the plate into the skillet as well. Turn to coat chops, and leave uncovered, for 10-12 minutes.