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Ingredients
- 3 tbsp olive oil, divided
- 1 cup pearl couscous
- 1/2 tsp sweet paprika
- 1/4 tsp cayenne pepper (optional)
- 1/4 tsp ground coriander
- 1/4 tsp ground cumin
- 1/4 tsp garlic powder
- 1.1kg butterflied lamb leg, trimmed of excess fat, cut into 3cm pieces
- 2 apricots, halved, pitted
- 2/3 cup Greek yoghurt
- 2 tbsp white wine vinegar, divided
- 1 cup red grapes (160g), halved
- 1/2 cup walnuts, toasted and coarsely chopped
- 1/4 cup dried apricots, chopped
- 1/4 cup fresh coriander, chopped
- 1/4 cup fresh mint, chopped
- 1 spring onion (about 35g total), thinly sliced
Directions
- Heat a medium saucepan over medium-high heat. Add 1 tablespoon of oil and the couscous and cook for about 3 minutes, or until the couscous is lightly browned and toasted. Add 2 1/2 cups of water and 1/2 teaspoon of salt and bring to a boil. Reduce the heat, cover and simmer for about 8 minutes, or until the couscous is tender with a bit of a bite. Drain the couscous well and set aside to cool while the lamb cooks.
- Prepare a barbecue for medium-high heat. In a large bowl, mix the paprika, cayenne (if using), ground coriander, cumin and garlic powder with 1/2 teaspoon of sea salt flakes and 1/4 teaspoon of freshly ground black pepper. Add the lamb and 1 1/2 tablespoons of oil and toss to coat. Thread the lamb onto 8 skewers. Braai the skewers, rotating as needed, for about 8 minutes in total, or until the lamb is charred all over and cooked to medium-rare doneness. Set aside to rest.
- Brush the fresh apricot halves with the remaining 1/2 tablespoon of oil and barbecue the apricots for about 3 minutes, or until char marks have formed and the flesh has softened. Transfer the apricots to a chopping board and cut into wedges.
- In a small bowl, whisk the yoghurt, 1/2 tablespoon of vinegar, 3/4 teaspoon of sea salt flakes and 1/4 teaspoon of freshly ground black pepper.
- In a wide serving bowl, toss the couscous, grapes, walnuts, dried apricots, fresh coriander, mint, spring onion and the remaining 1 1/2 tablespoons of vinegar. Season to taste with salt. Top with the braai´d apricots. Serve with the lamb skewers and yoghurt dressing.
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Directions
- 2 red capsicums (400g total)
- 1 red truss tomato (140g)
- 5 x 2cm slices French Bread (60g total)
- 5 tbsp olive oil, divided
- 30g toasted slivered almonds
- 1 tbsp red wine vinegar
- 1 garlic clove
- 8 lamb loin chops (about 120g each)
- 2 tbsp fresh oregano leaves
Directions
- Prepare a barbecue for medium-high heat. In a large bowl, toss the capsicums, tomato and French stick with 1 tbs of the oil. Barbecue the vegetables and bread, turning as needed, for about 3 mins for the bread, or until it is toasted with char marks. Transfer the bread to a chopping board. Continue barbecuing the capsicums and tomato, turning as needed, until they are charred all over and soft, about 12 mins for the tomato and 20 mins for the capsicums. Transfer the vegetables to the chopping board to cool slightly.
- Remove the stem and seeds from the capsicums and transfer the capsicum flesh to a blender. Coarsely chop the tomato and bread and transfer to the blender. Add almonds, vinegar, garlic and 2 tbs of the oil. Season with sea salt flakes. Blend until pureed, but not completely smooth. Season to taste with more salt or vinegar, if necessary.
- Coat the lamb chops with 2 tsp of oil and season with salt and pepper. Barbecue, turning once, for about 3 mins each side, or until char marks form and an instant-read thermometer inserted into the centre of the chops registers 54C. Transfer to a platter and spoon over the remaining 1 1/2 tablespoon of oil. Set aside to rest for 5 mins.
- Sprinkle oregano over the lamb chops and serve with the romesco sauce.
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Ingredients
- 500g Lamb Mince
- 1 cup (70g) stale breadcrumbs (made from day-old bread)
- 1 Free Range Egg, lightly whisked
- 1 brown onion, coarsely grated
- 1/4 cup fresh mint, finely chopped
- 1/2 mini savoy cabbage, finely shredded
- 1/2 mini red cabbage, finely shredded
- 1 carrot, peeled, cut into matchsticks
- 2 tbsp pine nuts, toasted
- 1/4 cup (75g) mayonnaise
- 1 tsp Dijon mustard
- 6 slices Blue cheese
- 1 Granny Smith apple, cut into 1cm-thick slices
- 6 Hamburger Rolls, split
Directions
- Combine mince, breadcrumbs, egg, onion and mint in a large bowl. Season. Divide into 6 even portions. Shape each portion into a 12cm patty. Place on a plate. Cover with plastic wrap and place in the fridge for 30 mins to rest.
- Meanwhile, combine cabbage, carrot, pine nuts, mayonnaise and mustard in a large bowl. Season.
- Heat a braai or chargrill on high. Cook patties for 3 mins each side or until cooked through. Top with blue cheese. Cook for 1 min or until cheese starts to melt. Transfer to a plate. Add the apple to the grill and cook for 1 min each side or until lightly charred.
- Cook the cut side of the rolls on grill for 1 min or until lightly toasted. Place on serving plates. Top with coleslaw, apple and patties. Sandwich with roll tops and serve immediately.
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Ingredients
- 4 cobs corn, husks and silks removed
- 2 tbsp olive oil
- 1 tbsp Cajun seasoning
- 12 Lamb Chops
- 400g Coleslaw
- 1/3 cup (25g) finely grated parmesan
- 1 tsp smoked paprika
- 20g butter, chopped
Directions
- Preheat a braai on high. Cook the corn , turning, for 10 mins or until charred and tender.
- Combine oil and Cajun seasoning in a shallow glass or ceramic dish. Add lamb and toss to coat. Cook lamb on the braai for 3 mins each side or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 mins to rest.
- Meanwhile, prepare coleslaw following packet directions.
- Combine the parmesan and paprika in a bowl. Spread the corn with butter and sprinkle with parmesan mixture. Season.
- Divide lamb, corn and coleslaw among serving plates.
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Ingredients
- 500g Lamb Mince
- 1/4 cup (25g) Bread Crumbs
- 1 extra-large Free Range Egg, whisked
- 2 garlic cloves, finely chopped
- 1 tsp Ground Cumin Seeds
- 2 1/2 tbsp olive oil, divided
- 1 cup (200g) Couscous
- 1/2 cup (140g) Greek Style Natural Yoghurt
- 1 lemon, zest finely grated, juiced
- 40g Baby Spinach & Rocket
Directions
- Prepare a barbecue for medium-high heat. In a large bowl, mix the lamb, breadcrumbs, egg, garlic, cumin, 1 teaspoon salt and 1/2 teaspoon pepper. Divide into 8 balls.
- Place the meatballs on 8 metal or soaked bamboo skewers. Shape to form a 2cm-thick, 4cm x 10cm sausage along each skewer, packing tightly. Rub with 1 tbs of the oil. Cook, turning as needed, for 8-10 mins or until browned on all sides and cooked through. Transfer to a serving platter for 5 mins to rest.
- Meanwhile, in a medium saucepan over high heat, bring 1 cup (250ml) water, 1/2 tablespoon oil and a pinch of salt to boil. Remove from heat. Stir in couscous. Cover tightly and stand for 5 mins or until liquid is absorbed and couscous is tender. Fluff with a fork. Season.
- In a small bowl, mix yoghurt, lemon zest and 1 tablespoon lemon juice. Season with salt and pepper. Arrange couscous and spinach and rocket on a serving platter. Drizzle with remaining 1 tablespoon oil. Season with salt and pepper. Top with skewers and serve with the sauce.
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Ingredients
- 6 tbsp. dried oregano
- 2 tbsp. dry mustard
- 2 tbsp. ground coriander
- 1 tbsp. dried thyme
- 1 tbsp. dried sage
- kosher salt
- Pepper
- 8 small lamb loin chops
- 1 tsp. olive oil
- Green salad
Directions
- Heat oven to 250 degrees c. Make the rub: In a small bowl, combine the oregano, mustard, coriander, thyme, sage, and 1 1/2 teaspoon each salt and pepper. Rub 3 tablespoons of the herb mixture into both sides of the lamb chops.
- Heat the braai to medium-high heat. Cook the lamb until browned, 2 to 3 minutes per side. Transfer to a baking sheet and roast, 4 to 6 minutes for medium-rare. Serve with salad, if desired.
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Ingredients
- 1/2 lb. yellow wax beans
- 1/2 lb. green beans
- 6 radishes
- 2 celery ribs
- 2 tbsp. Extra virgin olive oil
- 1 tsp. kosher salt
- 1/2 tsp. Freshly ground black pepper
- 8 rib lamb chops
- 1 tsp. garlic powder
- 1 1/2 tsp. grated lime zest
- 2 tbsp. lime juice
- 1/4 c. tequilla
- 3/4 c. pineapple juice
- 2 tbsp. unsalted butter
- 1/4 c. fresh mint leaves
Directions
- Bring a medium saucepan of salted water to a boil; add yellow and green beans and blanch for 1 to 2 minutes, or until crisp-tender. Drain; refresh under cold water and drain. Halve beans lengthwise.
- Toss on a large serving plate with radishes, celery, 1 Tbsp of the oil, 1/2 tsp of the salt, and 1/4 tsp of the pepper.
- Get your braai to a medium-high heat. Brush chops with remaining 1 Tbsp oil, then rub with remaining salt and pepper, garlic powder, and lime zest.
- Cook chops 2 to 3 minutes per side for medium-rare. Arrange chops on top of salad and drizzle with lime juice.
- In a pan add tequila, then add pineapple juice and boil until reduced by half. Remove from heat; swirl in butter until emulsified.
- Stir in mint. Spoon sauce over chops and salad.
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Ingredients
- 1/4 c. freshly chopped rosemary
- 5 cloves garlic, minced
- kosher salt
- Freshly ground black pepper
- 2 lb. small lamb chops, trimmed of fat
- 1 tbsp. extra-virgin olive oil
Directions
- On a large plate, combine rosemary and garlic and season with salt and pepper. Press lamb chops into mixture and set aside.
- Working in batches on the braai, and cook lamb until nicely browned, about 3 to 4 minutes per side. Let rest 5 minutes before serving.
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Ingredients
- 8 lamb chops
- 3 tablespoons soy sauce
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon brown sugar
- 2 tablespoons fresh ginger, peeled and minced
- 1 garlic cloves, peeled and minced
- 1 tablespoon fresh parsley, roughly chopped
Directions
- Remove the lamb chops from your refrigerator and leave them at room temperature for several minutes to take some of the chill off. Trim and discard any excess fat from the meat. Pre-heat your grill to high.
- While your grill is pre-heating, make the marinade. In a small bowl, combine the soy sauce, olive oil, brown sugar, ginger and garlic. Mix well. Then remove two tablespoons of the marinade to a clean bowl and set it aside for later.
- Lightly oil your grill racks. Place the lamb chops on the grill and cook for 2 minutes. Then flip the lamb chops and baste them generously with the marinade. Word of caution: your grill will flare up while you do this. Work CAREFULLY people!
- Cook the lamb chops for 2 minutes on the second side. Then flip again and baste them generously a second time. Continue cooking until they are done, just about 1 minute more. Remove from the grill and transfer to serving platter. Garnish with the chopped parsley.
- Serve immediately with some of the reserved marinade.
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Ingredients
- 1 cup plain whole-milk yogurt (not Greek)
- 1 tsp. freshly ground black pepper
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- 1 tsp. paprika
- ½ tsp. ground cardamom
- ½ tsp. ground cinnamon
- ½ tsp. ground nutmeg
- 12 untrimmed lamb rib chops (about 3 lb.), patted dry
- Kosher salt
- 1 small red onion, very thinly sliced
- 1 cup coarsely chopped parsley
- 1 Tbsp. fresh lemon juice
- 2 tsp. sumac
Directions
- Mix yogurt, black pepper, coriander, cumin, paprika, cardamom, cinnamon, and nutmeg in a large bowl.
- Season both sides of lamb chops generously with salt and add to bowl with marinade. Turn lamb in marinade to coat; cover and chill at least 3 hours and up to 12 hours.
- Let lamb sit at room temperature 1 hour before grilling.
- Prepare a grill for medium-high heat. Grill lamb to desired doneness, about 3 minutes per side for medium-rare. Let rest 5–10 minutes.
- Meanwhile, toss onion, parsley, lemon juice, and sumac with a pinch of salt in a medium bowl.
- Serve lamb chops with parsley salad on top.
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