Make the yogurt sauce: Combine the yogurt, lemon juice, paprika, and cumin in a small bowl, and set aside in the refrigerator.
Make the chops: Heat the grill to medium heat. Sprinkle chops with salt and pepper, and grill until cooked through, 5 to 6 minutes per side. Serve with the reserved yogurt sauce and mint sprigs if desired.
16 French trimmed lamb rib chops (about 85 g/3 oz each)
vegetable oil, for grilling
roasted sesame seeds, to serve
In a large bowl, whisk together the sake, chilli paste, soya bean paste, mirin, soy sauce, sesame oil, chilli flakes and honey until smooth.
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.
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.
Arrange the chops on the grill without crowding and with the bones over the foil so they don’t burn.
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.
Use a spice grinder or mortar and pestle to grind the coriander seeds, fennel seeds and cumin seeds to a fine powder. Transfer to a small bowl with the paprika, cayenne pepper and 1 tbs salt. Stir to combine.
Separate the lamb ribs and pat dry with paper towel. Brush all over with the oil. Sprinkle the spice mixture evenly over both sides of the lamb.
Place lamb on a large heavy rimmed baking tray. Cover tray tightly with foil. Place on braai and cover for 2 hours or until the lamb is tender.
Meanwhile, to make the yoghurt sauce, in a small bowl whisk the yoghurt, oil, chilli, parsley, tarragon and rosemary with ½ tsp lemon rind and 1 tbs lemon juice until well combined. Season with salt and pepper.
Prepare a braai for medium-high heat. Remove lamb from pan, discarding excess fat and pan juices. Barbecue the lamb for 2 mins each side or until caramelised. Transfer to a large serving platter and serve with the yoghurt sauce.
Place the lamb racks on a large tray or dish, and season well with salt and pepper on both sides. Drizzle well with olive oil to coat, also on both sides.
Roughly chop 6 sprigs of Rosemary, setting the other two aside. Sprinkle the rosemary and garlic all over the racks, then cover them and place in the fridge overnight.
Prepare a braai for two-zone cooking (see link above for instructions). Take racks out of fridge, and brush off the majority of the chopped rosemary and garlic.
Place the lamb racks on the indirect side, and braai for 20 minutes, then flip and braai the other side for 20 minutes, have the lid closed for both cooks.
Stoke the coals then throw the remaining rosemary sprigs directly on them, they will create 2-3 minutes of great rosemary-scented smoke (if you’re using gas, omit the burning rosemary and just turn the gas to highest setting). Immediately place the ribs over the direct heat, and sear for 4-6 minutes per side, until a nice char has developed.
Remove the racks from the braai, and place under foil to rest for 10 minutes. Then slice, serve and eat immediately.
Heat your BBQ or oven to a medium heat (180 degrees Celsius)
Separate lamb ribs.
Mix the seasoning ingredients with the honey and Worcester sauce to make the glaze.
Coat the ribs in half of the glaze.
Place on the BBQ and cook for 20 minutes with the lid down, then reglaze and cook for another 20 minutes. Increase the heat (220 degrees Celsius) and brush on the remaining glaze, cook until the ribs have caramelised and the meat is tender and juicy.
Serve we a little chilli dipping sauce if you are that way inclined
Mint leaves, pomegranate seeds (optional), dukkah and lemon wedges, to serve
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
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
For the marinade, place all ingredients in a large bowl and combine. Add lamb chops and, with clean hands, massage spices into the chops.
Leave to marinate in the fridge for at least 2 days. The longer they marinate, the better the result.
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.
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.
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.
To serve, spread the labne or yoghurt on a platter.
Top with the charred chops, then drizzle with runny honey, and scatter with mint leaves, pomegranate seeds (if using) and dukkah.
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1.2kg (about 2 large) sweet potatoes, cut into thin wedges
Olive oil, to drizzle
1.5-2kg boneless lamb leg, butterflied (ask your butcher to do this)
2 bunches spring onions, trimmed
1 cup flat-leaf parsley leaves, chopped
1/4 cup rosemary leaves, chopped
1/2 cup oregano leaves, chopped
1/3 cup thyme leaves, chopped
4 bay leaves
6 garlic cloves, finely chopped
1 teaspoon chilli powder
1 cup (250ml) olive oil
1/2 cup (125ml) sherry vinegar or red wine vinegar
For the chimichurri, combine the herbs, bay leaves, garlic, chilli, oil and vinegar in a bowl. Season, then stand for at least 1 hour to allow the flavours to develop.
Preheat the oven to 200°C.
Place the sweet potatoes on a large baking tray in a single layer. Season well and drizzle with oil. Bake for 20-25 minutes until golden and crisp.
Meanwhile, preheat a barbecue or chargrill pan to medium-high. Season the lamb and brush both sides with plenty of chimichurri. Cook the lamb, turning once, for 20-30 minutes until cooked but still pink in the centre. Rest, loosely covered with foil, for 15 minutes.
Drizzle the spring onion with oil and sprinkle with salt. Chargrill for 3-4 minutes or until charred and just cooked.
Slice lamb and serve with spring onion, sweet potato and remaining chimichurri.