Lamb braai south africa recipe

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:

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.
Preheat your braai to medium-high heat. Remove the lamb ribs from the marinade and season with salt and black pepper.
Place the lamb ribs on the braai and cook for about 5-7 minutes per side, or until browned and crispy on the outside.
In a small bowl, whisk together the brown sugar, honey, soy sauce, olive oil, and hot sauce to make a glaze.
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.
Serve the Jamaican-style braaied lamb ribs hot and enjoy with your favorite sides!

Braai Lamb Chops with Yogurt Sauce

Ingredients 1 c. whole-milk plain yogurt 1 tbsp. freshly squeezed lemon juice tsp. paprika tsp. ground cumin 8 rib lamb chops 1 1/2 tsp. Coarse salt 1/2 tsp. Freshly ground pepper Mint sprigs for garnish (optional) Directions Make the yogurt sauce: Combine the yogurt, lemon juice, paprika, and cumin in a small bowl, and set […]

Ingredients

1 c. whole-milk plain yogurt
1 tbsp. freshly squeezed lemon juice
tsp. paprika
tsp. ground cumin
8 rib lamb chops
1 1/2 tsp. Coarse salt
1/2 tsp. Freshly ground pepper
Mint sprigs for garnish (optional)

Directions

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.

Allspice & Thyme leg of Lamb Braai

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

Meat Braai Recipe Ideas, Lamb Braai Recipes Ideas

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

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

Allspice & Thyme leg of Lamb Braai

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

Meat Braai Recipe Ideas

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

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