Tag: lamb chop marinade for braai

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Ingredients

• 1.5kg lamb shoulder chops
• 2 cups (560g) labne or natural yoghurt
• 1/3 cup (115g) runny honey
• Mint leaves, pomegranate seeds (optional), dukkah and lemon wedges, to serve

DUKKAH

• 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

MARINADE

• 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

Directions

1. For the marinade, place all ingredients in a large bowl and combine. Add lamb chops and, with clean hands, massage spices into the chops.
2. Leave to marinate in the fridge for at least 2 days. The longer they marinate, the better the result.
3. 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.
4. 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.
5. 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.
6. To serve, spread the labne or yoghurt on a platter.
7. Top with the charred chops, then drizzle with runny honey, and scatter with mint leaves, pomegranate seeds (if using) and dukkah.
8. Serve with lemon wedges.

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Ingredients

• 2 tbs salted and dried kombu (seaweed), or 1 tbs finely chopped sushi seaweed (yaki nori)
• 100g unsalted butter, softened
• 12 lamb cutlets

RADISH AND COS SALAD

• 2 tbs rice wine vinegar
• 2 tbs peanut oil
• 1 tsp sesame oil
• 150g baby cos leaves
• 1 bunch radishes, quartered lengthways
• 1 tsp each black and white sesame seeds

Directions

1. To make the seaweed butter, soak dried seaweed under cold water for 5 minutes, drain then finely chop. (If using yaki nori, do not soak.)
2. Combine seaweed with butter, season, then set aside. If not using immediately, chill, but soften before use. Heat a chargrill or barbecue over high heat. Cover lamb with half the butter.
3. Cook 2-3 minutes a side until charred and cooked through. Remove from heat and rest lightly covered with foil for 5 minutes.
4. For the salad, combine vinegar and oils and season. Place lettuce and radish in a bowl and drizzle with dressing. Sprinkle over sesame seeds. Top cutlets with extra butter and serve with salad.

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Ingredients

• 2 medium onions, peeled, quartered
• 1 cup fresh coriander 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
• 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. Best to Do Ahead: Lamb can be marinated 12 hours ahead. Keep chilled.

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Ingredients

Wet Rub

• 4 Tbsp olive oil
• 1 Tbsp garlic minced
• 1/2 Tbsp rosemary chopped finely
• 1/2 Tbsp dry oregano
• 1/Tbsp dry basil
• 1 tsp salt
• 1 tsp pepper
• 4 lamb loin chops at room temperature

Reduction

• 3/4 cup white wine
• 2 Tbsp butter
• 1 tsp garlic minced
• 1 tsp shallots minced

Directions

1. Preheat braai on low for several minutes until hot.
2. Mix rub ingredients together, it should have the consistency of a paste. Gently massage into both sides of lamb chops, completely coating the meat.
3. Increase braai heat to medium-high and immediately add chops. You should hear a nice sizzle when the meat hits the braai. Sear first side of chops undisturbed for 2-4 minutes. Turn over and sear the other side for 2-4 minutes.
4. Remove lamb chops from braai to a plate.
5. In a pan. Add butter, garlic, shallots, and white wine to the drippings in the pan. Carefully scrape the bottom of the pan to loosen any brown bits. Cook over medium heat until mixture reaches a low sizzle. Continue cooking until liquid is reduced by two-thirds, 10-12 minutes.
6. Place chops back into white wine reduction in pan. Pour any remaining juices from the plate into the skillet as well. Turn to coat chops, and leave uncovered, for 10-12 minutes.