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.
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.
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.
1 long red chilli, seeded, finely chopped (optional)
Directions
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.
Add Lamb Cutlets to the marinade and turn to coat. Cover and place in the fridge for 1 hour.
Heat a barbecue grill or chargrill on medium. Drain lamb, reserving 2 tbs of the marinade. Cook lamb for 1 min.
Turn and brush cooked side with half the reserved marinade. Cook for 1 min. Repeat.
Cook for a further 2 mins each side or until cooked to your liking. Set aside for 5 mins to rest. Sprinkle with thyme.
2 Tbsp Jerk marinade/paste (Walkerswood makes a great Jerk paste)
1 Tbsp ginger paste
1 Tbsp Garlic paste
Cooking oil
Directions
Preparation
Begin by squeezing the juice of half of a lime over your lamb chops
Season generously with Jamaican Firewalk and allow the meat to come up to room temperature before cooking
Preheat oven to 400°F
Cook Lamb
Heat skillet over medium high heat and add 1 Tbsp of cooking oil
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!)
Sear for 60-90 seconds and flip
Reduce heat to medium low and add butter, garlic, and thyme
Baste lamb chops with the infused butter
Remove the lamb to a wire rack while you make the sauce
Make Sauce
Start by adding 1 cup of your favorite BBQ sauce to a sauce pot over medium low heat
Add Jamaican Firewalk Seasoning to taste, along with 1-2 Tbsps of Jerk marinade/paste
Taste as you go and adjust the spice level to your preference
Add 1 Tbsp each of ginger and garlic paste and the juice of the remaining half of lime and mix well
Finishing
Brush the sauce evenly onto each lamb chop and place skillet into oven
Cook lamb to your desired internal temp, about 100C for medium rare
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.
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.
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.
Once the ribs are cooked, remove from the heat and allow to rest for 5 minutes then serve with grilled lemons.
12–16 Jimmy Nardello peppers, 8 Cubanelle peppers, or 8 oz. shishito peppers
Red wine vinegar (for serving)
Directions
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.
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.)
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.
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.
While the chops are resting, toss peppers in a medium bowl with enough oil to coat; season with salt.
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.
Serve lamb and peppers with herb salsa for spooning over.
