Tag: lamb braai chops

Ginger-Soy Lamb Braai Chops

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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

  1. 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.
  2. 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.
  3. 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!
  4. 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.
  5. Serve immediately with some of the reserved marinade.

Seven-Spice Lamb Braai Chops with Parsley

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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

  1. Mix yogurt, black pepper, coriander, cumin, paprika, cardamom, cinnamon, and nutmeg in a large bowl.
  2. 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.
  3. Let lamb sit at room temperature 1 hour before grilling.
  4. 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.
  5. Meanwhile, toss onion, parsley, lemon juice, and sumac with a pinch of salt in a medium bowl.
  6. Serve lamb chops with parsley salad on top.

Portuguese-style lamb braai 

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Ingredients

  • 12 Lamb chops
  • 1/2 cup (125ml) red wine vinegar
  • 1/3 cup (80ml) olive oil
  • 1 1/2 tbsp ground paprika
  • 1 tbsp brown sugar
  • 1 tbsp dried oregano
  • 2 tsp thyme leaves
  • 2 garlic cloves, crushed
  • 1 long red chilli, seeded, finely chopped (optional)

Directions

  1. To make the marinade, place the vinegar, oil, paprika, sugar, oregano, thyme, garlic and chilli, if using, in a large bowl and stir until the sugar dissolves.
  2. Add Lamb Cutlets to the marinade and turn to coat. Cover and place in the fridge for 1 hour.
  3. Heat a barbecue grill or chargrill on medium. Drain lamb, reserving 2 tbs of the marinade. Cook lamb for 1 min.
  4. Turn and brush cooked side with half the reserved marinade. Cook for 1 min. Repeat.
  5. Cook for a further 2 mins each side or until cooked to your liking. Set aside for 5 mins to rest. Sprinkle with thyme.

Allspice & Thyme leg of Lamb Braai

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Ingredients

  • 1.3kg lean butterflied leg of lamb
  • 1 large garlic clove, peeled and finely chopped
  • 4 teaspoons sunflower oil
  • Grated zest of 2 lemons
  • 2 tablespoons freshly chopped thyme leaves
  • 1-2 teaspoons ground allspice
  • 200g cherry tomatoes, halved
  • 1kg salad potatoes, cooked, drained and quartered
  • 250g green beans, topped, tailed and lightly blanched
  • 1 small bunch lemon thyme or juice of ½ lemon
  • 3 tablespoons extra virgin olive oil
  • Large bunch freshly chopped parsley

Directions

  1. Prepare the lamb (you might find this guide helpful: how to butterfly a leg of lamb) 
  2. To prepare the rub mix all the ingredients together.
  3. Place the lamb on a chopping board, make several slits over the surface and spread the rub mixture all over the joint.
  4. Preheat the oven to 220°C, 200°C Fan, Gas Mark 7.
  5. Insert 2 long metal or wooden skewers (previously soaked in water for 20 minutes), criss-crossing through the meat.
  6. Place directly on the shelf in a preheated oven (place a tray underneath to catch the drips) for about 50-60 minutes, turning frequently.
  7. Alternatively, place on a prepared barbecue not too close to the coals for about 55-60 minutes.
  8. Meanwhile, mix all the salad ingredients together and season.
  9. Slice the lamb and serve with the salad.

Allspice & Thyme leg of Lamb Braai

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Ingredients

  • 1.3kg lean butterflied leg of lamb
  • 1 large garlic clove, peeled and finely chopped
  • 4 teaspoons sunflower oil
  • Grated zest of 2 lemons
  • 2 tablespoons freshly chopped thyme leaves
  • 1-2 teaspoons ground allspice
  • 200g cherry tomatoes, halved
  • 1kg salad potatoes, cooked, drained and quartered
  • 250g green beans, topped, tailed and lightly blanched
  • 1 small bunch lemon thyme or juice of ½ lemon
  • 3 tablespoons extra virgin olive oil
  • Large bunch freshly chopped parsley

Directions

  1. Prepare the lamb (you might find this guide helpful: how to butterfly a leg of lamb) 
  2. To prepare the rub mix all the ingredients together.
  3. Place the lamb on a chopping board, make several slits over the surface and spread the rub mixture all over the joint.
  4. Preheat the oven to 220°C, 200°C Fan, Gas Mark 7.
  5. Insert 2 long metal or wooden skewers (previously soaked in water for 20 minutes), criss-crossing through the meat.
  6. Place directly on the shelf in a preheated oven (place a tray underneath to catch the drips) for about 50-60 minutes, turning frequently.
  7. Alternatively, place on a prepared barbecue not too close to the coals for about 55-60 minutes.
  8. Meanwhile, mix all the salad ingredients together and season.
  9. Slice the lamb and serve with the salad.
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braai potato salad

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Jerk Marinade Lamb Braai Chops

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Ingredients

  • 2 lbs frenched lamb chops
  • 1 lime
  • 3 cloves fresh garlic
  • 1 bunch of thyme
  • 2 Tbsp butter
  • 1 cup BBQ sauce
  • 2 Tbsp Jerk marinade/paste (Walkerswood makes a great Jerk paste)
  • 1 Tbsp ginger paste
  • 1 Tbsp Garlic paste
  • Cooking oil

Directions

Preparation

  1. Begin by squeezing the juice of half of a lime over your lamb chops
  2. Season generously with Jamaican Firewalk and allow the meat to come up to room temperature before cooking
  3. Preheat oven to 400°F

Cook Lamb

  1. Heat skillet over medium high heat and add 1 Tbsp of cooking oil
  2. Add your lamb chops – make sure to lay the meat away from you to avoid splatter and press the meat down firmly for maximum surface area contact (to ensure you get a nice crust!)
  3. Sear for 60-90 seconds and flip
  4. Reduce heat to medium low and add butter, garlic, and thyme
  5. Baste lamb chops with the infused butter
  6. Remove the lamb to a wire rack while you make the sauce

Make Sauce

  1. Start by adding 1 cup of your favorite BBQ sauce to a sauce pot over medium low heat
  2. Add Jamaican Firewalk Seasoning to taste, along with 1-2 Tbsps of Jerk marinade/paste
  3. Taste as you go and adjust the spice level to your preference
  4. Add 1 Tbsp each of ginger and garlic paste and the juice of the remaining half of lime and mix well

Finishing

  1. Brush the sauce evenly onto each lamb chop and place skillet into oven
  2. Cook lamb to your desired internal temp, about 100C for medium rare

Tangy Lemon and Herb Lamb Braai

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Ingredients

  • 1 kg (2lbs) lamb ribs
  • ¼ cup olive oil
  • ¼ cup lemon juice
  • 2 tbsp chopped parsley
  • 2 tsp chopped rosemary
  • 1 tbsp dried mixed herbs
  • 1 tsp smoked paprika
  • ½ tsp chilli flakes
  • 2 tsp salt
  • 1 tsp pepper

Directions

  1. Finely chop the herbs and garlic then place in a bowl. Add the oil, lemon juice, dried herbs, smoked paprika and chilli flakes then season generously with salt and pepper.
  2. Place the lamb ribs in a dish suitable for marinating then pour over the marinade. Cover and allow to marinate for at least 1 hour but up to 24 hours in the fridge. 
  3. Grill the ribs over medium-hot heat for 20-30 minutes. It’s important to allow the fat to render out to give you the juiciest end result possible.
  4. Once the ribs are cooked, remove from the heat and allow to rest for 5 minutes then serve with grilled lemons. 

Lamb Braai Chops and Peppers

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Ingredients

  • 3 garlic cloves, thinly sliced
  • 2 Tbsp. chopped rosemary
  • 2 Tbsp. plus ½ cup extra-virgin olive oil; plus more for peppers
  • 12 lamb rib chops (about 2¼ lb. total), preferably unfrenched
  • Kosher salt, freshly ground pepper
  • 1 cup parsley leaves with tender stems
  • ½ cup small dill sprigs
  • 1 lemon
  • 12–16 Jimmy Nardello peppers, 8 Cubanelle peppers, or 8 oz. shishito peppers
  • Red wine vinegar (for serving)

Directions

  1. Pound garlic, rosemary, and 2 Tbsp. oil with a mortar and pestle until pulverized. (Alternatively, finely grate garlic and finely chop rosemary. Combine in a small bowl and mix in the oil.) Season lamb chops on both sides with salt and black pepper. Coat all over with garlic paste and let sit at room temperature 30 minutes or cover and chill up to 12 hours.
  2. Just before you are ready to grill the chops, make the herb salsa. Pound parsley and dill with mortar and pestle with a big pinch of salt until coarsely crushed. (Alternatively, finely chop the herbs and combine in a medium bowl.)
  3. Finely grate zest from lemon into herbs, then slice lemon in half and squeeze in its juice. Stir in ½ cup oil; taste and season herb salsa with more salt if needed.
  4. Prepare a grill for medium-high heat. Grill lamb chops, turning often to encourage fat to render and moving to a new spot on the grill whenever there’s a flare-up, until nicely charred on the outside but still pink in the center, 6–8 minutes. Transfer to a platter and let rest 5–10 minutes.
  5. While the chops are resting, toss peppers in a medium bowl with enough oil to coat; season with salt.
  6. Grill peppers, turning often, until skins are blistered and charred in spots and flesh is tender, about 3 minutes. Return to bowl, add a few dashes of vinegar, and toss to coat.
  7. Serve lamb and peppers with herb salsa for spooning over.

Mint and Spice Lamb Braai Chops

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Ingredients

  • 2 medium onions, peeled, quartered
  • 1 cup fresh cilantro 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 (about 5 pounds)
  • 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. Do Ahead: Lamb can be marinated 12 hours ahead. Keep chilled.

Greek lamb braai chops

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Ingredients

For the marinade

  • 8 lamb rib chops (approx. 700g/ 25 oz.)
  • 1/3 of a cup olive oil
  • 1 clove of garlic
  • 1 1/2 tbsp mustard
  • 1 tbsp chopped fresh thyme
  • 1/2 tsp dried oregano
  • 1 tbsp fresh chopped rosemary (optional)
  • zest of 1 lemon
  • 3–4 peppercorns

For the potatoes

  • 4 medium sized potatoes, cut into wedges
  • 1 large clove of garlic, minced
  • 50ml olive oil (1/4 of a cup)
  • 80ml water (1/3 of a cup)
  • 1 tsp dried oregano
  • juice of 1 lemon
  • 1/2 tsp semolina
  • salt and freshly ground pepper

Directions

  1. To prepare this Greek lamb chops recipe (paidakia) start by preparing the marinade. In a shallow glass baking dish add all the marinade ingredients and blend. Add the lamb chops (paidakia) and rub the meat with the marinade. Cover with plastic wrap and place in the fridge for a least 3 hours (if you have the time leave overnight).
  2. Return the lamb chops at room temperature and preheat the oven to 200C.
  3. Cut the potatoes into wedges and place them on a large metal roasting pan. Into a bowl add the remaining ingredients and blend.
  4. Pour the mixture over the potatoes and season well with salt and pepper. (The potatoes and the ‘paidakia’ cook at different times, so you should add the lamb chops later, about 20-30 minutes before the end of cooking time).
  5. Bake the potatoes in the preheated oven for 40 minutes, until a nice golden crust has formed on the potatoes. Turn them out of the oven, toss them a little bit to bring them upside down, sprinkle with a pinch of oregano and put back into the oven for another 30 minutes.
  6. If all of the liquid has been absorbed and the pan appears to be getting dry, add 1/4 of a cup hot water into the pan, before they have fully browned.
  7. Remove the paidakia (Greek lambs chops) from the marinade and season with salt and pepper. Place the lamb chops in the same pan (on a single layer) and bake for 20-25 minutes flipping them sides halfway through cooking time.
  8. Let the paidakia (Greek lamb chops) rest for 5-10 minutes and serve with a last minute squeeze of a lemon and a pinch of dried oregano. Enjoy!

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