Category: Lamb Braai Recipes Ideas

Lamb Braai Recipes Ideas -Lamb braai chops – braai lamb chops – lamb spit braai – spit braai lamb – braai lamb ribs – lamb chops marinade

Korean BBQ Lamb Ribs

Ingredients:

  • 2 racks of lamb ribs
  • Salt and pepper
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons sesame oil
  • 2 tablespoons minced garlic
  • 1 tablespoon grated ginger
  • 1 tablespoon gochujang (Korean chili paste)
  • 1 tablespoon rice vinegar

Instructions:

  1. Preheat your grill to medium-high heat.
  2. Season the lamb ribs with salt and pepper.
  3. In a small bowl, whisk together the soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, gochujang, and rice vinegar.
  4. Brush the sauce onto the ribs.
  5. Place the ribs on the grill and cook for 5-7 minutes on each side.
  6. Brush the ribs with additional sauce halfway through cooking.
  7. Remove the ribs from the grill and let them rest for 5 minutes before serving.
  8. Spicy BBQ Lamb Ribs:

Honey Mustard BBQ Lamb Ribs

Discover the mouthwatering combination of flavours in our Honey Mustard BBQ Lamb Ribs. These succulent and tender ribs are marinated in an irresistible blend of honey and mustard, then cooked to perfection in a delicious BBQ sauce. Each bite is a burst of flavours, from the sweetness of the honey to the tanginess of the mustard and the richness of the BBQ sauce. Indulge in a unique culinary experience with our Honey Mustard BBQ Lamb Ribs.

Ingredients:

  • 2 racks of lamb ribs
  • Salt and pepper
  • 1/4 cup honey
  • 1/4 cup Dijon mustard
  • 1/4 cup BBQ sauce

Directions:

  1. Preheat your grill to medium-high heat.
  2. Season the lamb ribs with salt and pepper.
  3. In a small bowl, whisk together the honey, Dijon mustard, and BBQ sauce.
  4. Brush the honey mustard mixture onto the ribs.
  5. Place the ribs on the grill and cook for 5-7 minutes on each side.
  6. Brush the ribs with additional honey mustard mixture halfway through cooking.
  7. Remove the ribs from the grill and let them rest for 5 minutes before serving.

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!

Moroccan Spiced Lamb Breast Braai

Ingredients:

  • 2 lamb breasts, ribs on

Marinade:

  • Harissa Sauce:
  • 4 tablespoons mayonnaise
  • 3 tablespoons harissa paste
  • 1 tablespoon honey
  • 1 tablespoon fresh lemon juice
  • Salt and pepper to taste

Couscous:

  • 1 cup couscous
  • 1 1/4 cups boiling water
  • 1 tablespoon olive oil
  • 1/4 cup raisins
  • 1/4 cup toasted almonds, chopped
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh cilantro

Instructions:

  1. In a small bowl, mix together the cumin, coriander, cinnamon, paprika, saffron, salt, garlic, preserved lemon, and olive oil to make a paste. Rub the paste over the lamb breasts, cover, and refrigerate for at least 4 hours or overnight.
  2. Prepare a grill with a lid for indirect cooking by banking up the coals on one side so that there is a hot side and a cooler side.
  3. Put the lamb breast skin-side down on the cooler side of the grill and put the lid on. Set 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. Cook for 3 hours, turning every 45 minutes, until the meat has shrunk away from the bones, is tender and the skin is crisp.
  4. While the lamb is cooking, prepare the couscous. In a medium bowl, combine the couscous, boiling water, and olive oil. Cover and let sit for 5-10 minutes, or until the couscous has absorbed all the water. Fluff the couscous with a fork and stir in the raisins, almonds, parsley, and cilantro.
  5. To make the harissa sauce, mix together the mayonnaise, harissa paste, honey, lemon juice, salt, and pepper in a small bowl. Adjust the seasoning to taste.
  6. To serve, slice the lamb breast following the rib bones and serve with the couscous and harissa sauce. Garnish with fresh cilantro and lemon wedges, if desired. Enjoy the delicious flavors of Moroccan cuisine!

Pomegranate braai kebab sosatie

For more similar fantastic winter braai salad recipes click here! more recipes…

Ingredients

  • 100g cherry tomatoes, halved
  • ½ onion, thinly sliced
  • handful of flat-leaf parsley
  • large pinch of sumac
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp pomegranate molasses, plus a drizzle
  • 80g bulgur wheat
  • 1 chicken stock cube
  • 1 tbsp chilli jam
  • 4 ready-made lamb kebabs
  • 6 tbsp hummus

Directions

  1. Make the salad by mixing together the tomatoes, onion, parsley, sumac, extra-virgin olive oil and a drizzle of pomegranate molasses in a bowl with some seasoning.
  2. Cook the bulgur wheat in a large pan of boiling water with the stock cube, following the pack instructions.
  3. Mix the pomegranate molasses and chilli jam together in a bowl to make a glaze.
  4. Heat a barbecue until hot, with the coals spread out evenly. Lightly oil the lamb kebabs and grill on the barbecue for 8-10 mins, turning regularly, until charred and cooked through.
  5. Brush the kebabs with the glaze and cook for another minute until sticky. If you are not using a barbecue, cook the lamb skewers on a griddle pan over a high heat.
  6. Spread the hummus onto a platter or two plates, pile on the tomato salad and top with the kebabs. Take to the table and serve with the bulgur on the side.

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

  1. Mix together the ginger and garlic pastes, the chilli and coriander paste, papaya paste and all the dry spices.
  2. Add the chilli and mustard oils, the yogurt and garam masala, then brush the marinade over the lamb chops generously.
  3. Chill for 6-8 hours to marinate.
  4. 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.
  5. 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.
  6. Serve alongside a watermelon and kalonji (onion seed) salad and coriander and mint chutney.
  7. Scatter with coriander and serve the chops with your favourite accompaniments.

Braai kofte with whipped feta

Ingredients

  • 800g beef or lamb mince
  • 1 small onion, finely grated or finely chopped
  • pinch of dried chilli flakes
  • 1 tsp ground turmeric
  • 2 tsp ground cumin
  • 6 flatbreads
  • handful of mint leaves
  • pinch of sumac, to serve
  • 3 tbsp pine nuts, toasted, to serve

WHIPPED FETA

  • 150g feta, crumbed
  • 50g full-fat greek yogurt
  • TAHINI SLAW
  • 2 carrots, julienned
  • ¼ white or red cabbage, finely shredded
  • 3 spring onions, julienned
  • 2 tbsp tahini
  • 2 tbsp olive oil
  • squeeze of lemon juice

Directions

  1. Combine the mince, onion, spices and some seasoning in a bowl and pound with clean hands until really well combined.
  2. Divide into 12 balls and mould onto metal skewers. Chill until ready to cook.
  3. Put the feta and yogurt in a small blender and whizz until smooth and creamy. Toss the slaw veg in a large bowl, then whisk the tahini, oil, lemon, a splash of water and a pinch of salt until the consistency of single cream, and fold through the veg. Taste and add more lemon or salt, if you like.
  4. Heat the BBQ and let the larger flames die down, or heat the grill to high. Grill the kofte for 8-10 minutes, turning regularly, until golden brown and cooked through.
  5. Spoon the whipped feta over the warmed flatbreads and add the kofte. Serve with the slaw alongside, and sprinkle over the mint leaves, sumac and pine nuts to serve.

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.

Chimichurri Braai Lamb Ribs

Ingredients
  • 2 cups sherry vinegar
  • 1/2 cup fresh lemon juice
  • 1/2 cup chopped rosemary sprigs
  • 6 garlic cloves, thinly sliced
  • 4 racks well-trimmed, meaty lamb spareribs (about 5 1/2 pounds), cut in half
  • Olive oil, for brushing
  • Kosher salt
  • Freshly ground pepper

chimichurri

  • 1 1/2 cups packed parsley leaves
  • 4 garlic cloves, coarsely chopped
  • 2 tablespoons packed oregano leaves
  • 1 1/2 tablespoons packed rosemary leaves
  • 1 tablespoon packed thyme leaves
  • 1 fresh bay leaf
  • 1 teaspoon crushed red pepper
  • 3/4 cup extra-virgin olive oil
  • 1/3 cup sherry vinegar
  • Kosher salt
  • Freshly ground pepper

Directions

prepare the ribs

  1. In a bowl, whisk the sherry vinegar with the lemon juice, rosemary and garlic. Pour the marinade into two large, resealable plastic bags.

  2. Add the ribs, seal the bags and turn to coat the ribs. Let the ribs marinate at room temperature for 1 hour, turning the bags halfway through.

     

meanwhile, make the chimichurri

  2. In a food processor, combine all of the ingredients except the olive oil, vinegar, salt and pepper. Pulse until the herbs are finely chopped.

  3. Add the olive oil and vinegar and pulse to combine. Season the chimichurri with salt and pepper and transfer to a bowl.

  4. Light a braai. Remove the ribs from the marinade. Scrape off the garlic and rosemary and pat the ribs dry with paper towels.

  5. Brush the ribs with oil and season with salt and pepper.

  6. Grill the ribs over moderately high heat, turning, until nicely charred outside and medium-rare, 10 to 12 minutes. Transfer to a platter and serve with the chimichurri.

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