Tag: lamb braai

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.

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.

Sweet-and-spicy braai lamb chops

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Ingredients

  • 60 ml(2 fl oz) sake
  • 35 g(1¼ oz) gochujang (Korean chilli paste)
  • 1 tbspdoenjang (Korean soya bean paste)
  • 2 tbspmirin
  • 1 tbsp soy sauce
  • 1 tbsp toasted sesame oil
  • 1½ tsp gochugaru (Korean chilli flakes)
  • 1 tbsp honey
  • 16 French trimmed lamb rib chops (about 85 g/3 oz each)
  • vegetable oil, for grilling
  • roasted sesame seeds, to serve

Directions

  1. In a large bowl, whisk together the sake, chilli paste, soya bean paste, mirin, soy sauce, sesame oil, chilli flakes and honey until smooth.
  2. 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.
  3. 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.
  4. Arrange the chops on the grill without crowding and with the bones over the foil so they don’t burn.
  5. 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.

Tandoori Lamb braai chops

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Ingredients

  • Lamb chops – This recipe is for 6 lamb chops, but you will need approximately 2 chops per person.
  • Greek yogurt – Plain and organic is the way to go.
  • Garam masala – You can usually find this in the spice aisle in your grocery store.
  • Turmeric – This spice goes particularly well with lamb. It has a yellow coloring and earthy flavor.
  • Garlic – You can mince them yourself or buy them pre-minced.
  • Ginger – You can find fresh ginger in your produce aisle.
  • Lemon juice – You can use fresh or bottled juice.
  • Paprika – If you want spicier chops, try using a hot paprika. You can find it in your spice aisle.
  • Cayenne Pepper – For that added heat.
  • Salt – To taste.

Directions

LAMB CHOP MARINADE
This simple curry marinade helps to tenderize your lamb chops as well as adding lots of flavor.

  1. Combine marinade ingredients. Combine Greek yogurt, garam masala, turmeric, garlic, lemon juice, paprika, cayenne pepper, and salt in a bowl and stir until fully mixed together.
  2. Marinade chops. Pour your marinade into a gallon freezer bag and add the lamb chops. Seal bag and move chops around inside until they are well coated with marinade.
  3. Let chops soak . Place the bag in your refrigerator and let sit for at least 30 minutes.
  4. The longer you marinade your chops, the more flavor they will have.

HOW TO COOK LAMB CHOPS ON THE GRILL

  • Preheat. Heat your grill to 200 C.
  • Prep chops. Take your marinade bag out of the fridge.
  • Remove the chops from marinade and scrape off excess.
  • Braai the chops. Place your chops on grill and grill for 2-3 minutes on each side.
  • Again, this time is for rib chops. If you are using a different cut of chop, your cooking time may vary.

Moroccan Lamb braai chops

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Ingredients

  • 1 kilogram (about 2 pounds) lamb chops
  • 1/4 cup coarsely chopped fresh spearmint leaves
  • 1/4 cup coarsely chopped fresh cilantro
  • 2 to 3 cloves garlic, pressed
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons paprika
  • 2 teaspoons salt, or to taste
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon cayenne, or hot paprika, optional

Directions

  1. Gather the ingredients.
  2. In a large mixing bowl combine the herbs, garlic, lemon juice, olive oil, and spices. Add the lamb chops and mix well to coat the meat evenly.
  3. Cover the bowl and refrigerate the lamb chops. For best results, allow the lamb to marinate for at least 5 to 6 hours, or as long as overnight. 
  4. Remove the lamb chops from the fridge and allow the meat to come to room temperature while you heat your grill. Lightly oil the grill rack or a grilling basket to prevent the meat from sticking
  5. When the coals are hot, arrange the meat on the rack or in the grilling basket without crowding. Plan to cook the lamb chops in batches if necessary.
  6. Cook the lamb chops for 5 to 8 minutes on each side, depending on the thickness of the cuts of meat. Be careful of flames from fat drippings, which can scorch the meat.
  7. Serve immediately, or hold the lamb chops warm for a short while by wrapping in aluminum foil and leaving to the side of the grill away from direct heat.

Garlic & Rosemary Lamb braai chops

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Ingredients

  • 1kg lamb loin or rib chops thick cut
  • 4 cloves garlic minced
  • 1 tablespoon fresh rosemary chopped
  • 1 1/4 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • zest of 1 lemon
  • 1/4 cup olive oil

Directions

  1. Combine the garlic, rosemary, salt, pepper, lemon zest and olive oil in a measuring cup.
  2. Pour the marinade over the lamb chops, making sure to flip them over to cover them completely.
  3. Cover and marinate the chops in the fridge for as little as 1 hour, or as long as overnight.
  4. Grill the lamb chops on medium heat for 7-10 minutes, or until the internal temperature reads 80C.

Garlic & Rosemary Lamb braai chops

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Ingredients

  • 1kg lamb loin or rib chops thick cut
  • 4 cloves garlic minced
  • 1 tablespoon fresh rosemary chopped
  • 1 1/4 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • zest of 1 lemon
  • 1/4 cup olive oil

Directions

  1. Combine the garlic, rosemary, salt, pepper, lemon zest and olive oil in a measuring cup.
  2. Pour the marinade over the lamb chops, making sure to flip them over to cover them completely.
  3. Cover and marinate the chops in the fridge for as little as 1 hour, or as long as overnight.
  4. Grill the lamb chops on medium heat for 7-10 minutes, or until the internal temperature reads 80C.

Spiced Lamb Rib braai

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Ingredients

  • 1 tbsp coriander seeds
  • 2 tsp fennel seeds
  • 1/2 tsp cumin seeds
  • 1 tbsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1.8kg Lamb Ribs
  • 2 tbsp olive oil

Yoghurt sauce

  • 1 cup (280g) Greek-style yoghurt
  • 1/4 cup (60ml) olive oil
  • 1 long red chilli, seeded, finely chopped
  • 1 tbsp finely chopped flat-leaf parsley
  • 2 tsp finely chopped tarragon
  • 1 tsp finely chopped rosemary
  • 1 lemon, rind finely grated, juiced

Directions

  1. Preheat braai to 150°C .
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
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