To prepare the marinade; in a large non-metallic dish mix all the ingredients together. Add the lamb and marinate for a minimum of 2 hours, or overnight if time allows.
Preheat the grill to 200°C.
Remove the lamb from the marinade (keeping some marinade a side for serving) and transfer to a large non-stick foil and place on grill. Close grill and roast for 1 hour covered , turning frquently. Remove the foil, return to the grill uncovered for the final till cooked on outside .
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Ingredients
1kg lamb ribs
3 cups favorite barbecue sauce
4 tbsp jack daniels whiskey
A sprig of chopped rosemary
salt and pepper to taste
Directions
Preheat a grill to medium heat. In a bowl combine barbecue sauce, bourbon, rosemary, salt and pepper. Next, take the lamb ribs and place each rack on a sheet of foil.
Using about a cup of the bourbon barbecue sauce cover each rack. Close the foil and place the lamb ribs on the grill for about 2 hours or until desired temperature has been reached. Remove the lamb ribs from the grill and serve on large platters
lamb braai chops braai lamb chops lamb spit braai spit braai lamb braai lamb ribs lamb chops marinade for braai lamb chop marinade for braai braai lamb chops marinade
Ingredients
2 racks lamb ribs, approximately 750g each
8 sprigs fresh Rosemary, divided
4 garlic cloves, minced
4 tbsp olive oil
Salt & Pepper
Directions
Place the lamb racks on a large tray or dish, and season well with salt and pepper on both sides. Drizzle well with olive oil to coat, also on both sides.
Roughly chop 6 sprigs of Rosemary, setting the other two aside. Sprinkle the rosemary and garlic all over the racks, then cover them and place in the fridge overnight.
Prepare a grill for two-zone cooking (see link above for instructions). Take racks out of fridge, and brush off the majority of the chopped rosemary and garlic.
Place the lamb racks on the indirect side, and grill for 20 minutes, then flip and grill the other side for 20 minutes, have the lid closed for both cooks.
Stoke the coals then throw the remaining rosemary sprigs directly on them, they will create 2-3 minutes of great rosemary-scented smoke (if you’re using gas, omit the burning rosemary and just turn the gas to highest setting). Immediately place the ribs over the direct heat, and sear for 4-6 minutes per side, until a nice char has developed.
Remove the racks from the grill, and place under foil to rest for 10 minutes. Then slice, serve and eat immediately.
lamb braai chops braai lamb chops lamb spit braai spit braai lamb braai lamb ribs lamb chops marinade for braai lamb chop marinade for braai braai lamb chops marinade
Ingredients
2 racks lamb ribs, approximately 750g each
8 sprigs fresh Rosemary, divided
4 garlic cloves, minced
4 tbsp olive oil
Salt & Pepper
Directions
Place the lamb racks on a large tray or dish, and season well with salt and pepper on both sides. Drizzle well with olive oil to coat, also on both sides.
Roughly chop 6 sprigs of Rosemary, setting the other two aside. Sprinkle the rosemary and garlic all over the racks, then cover them and place in the fridge overnight.
Prepare a grill for two-zone cooking (see link above for instructions). Take racks out of fridge, and brush off the majority of the chopped rosemary and garlic.
Place the lamb racks on the indirect side, and grill for 20 minutes, then flip and grill the other side for 20 minutes, have the lid closed for both cooks.
Stoke the coals then throw the remaining rosemary sprigs directly on them, they will create 2-3 minutes of great rosemary-scented smoke (if you’re using gas, omit the burning rosemary and just turn the gas to highest setting). Immediately place the ribs over the direct heat, and sear for 4-6 minutes per side, until a nice char has developed.
Remove the racks from the grill, and place under foil to rest for 10 minutes. Then slice, serve and eat immediately.
lamb braai chops braai lamb chops lamb spit braai spit braai lamb braai lamb ribs lamb chops marinade for braai lamb chop marinade for braai braai lamb chops marinade
Ingredients
800g lamb ribs
1 tbsp vegetable oil
½ cup hoisin sauce
¼ cup salt-reduced soy sauce
3 tbsp maple syrup
2 garlic cloves, crushed
4cm piece ginger, finely grated
1 tsp Chinese 5 spice powder
To serve
Sliced red chilli
Green onionsSesame seeds
Asian greens
Jasmine rice
Directions
In medium bowl add the oil, hoisin, soy sauce, maple syrup, garlic, ginger and 5 spice powder. Season and stir to combine. Place the lamb ribs in a large snap lock bag or glass container, add the marinade and rub to coat. Marinate at room temperature for 30 minutes.
Preheat a barbecue or char-grill pan to medium heat. Drain ribs, reserving marinade. Add the ribs and cook until browned and charred on all sides, turning regularly to prevent burning, for 15 to 20 minutes, or until cooked through. Set aside covered with foil to rest for 5 minutes.
Heat the reserved marinade and 1/3 cup (80ml) water in a small saucepan over medium-low heat for 4 to 5 minutes until slightly thickened and heated through.
Serve ribs drizzled with marinade, sprinkled with chilli, green onions and sesame seeds with Asian greens and rice on the side.
For more similar delicious braai burger recipes and braai burger marinades click here! more recipes…
Ingredients:
1/2 c. full-fat Greek yogurt
1/4 c. crumbled feta
2 tsp. freshly chopped mint
1 tsp. lemon juice
Kosher salt
Freshly ground black pepper
1 lb. ground lamb
4 hamburger buns
1/4 red onion, thinly sliced into rounds
Arugula, for serving
Directions
In a medium bowl, stir to combine yogurt, feta, mint, and lemon juice. Season with salt and pepper.
Divide ground lamb into 4 equally sized patties. Make an indent with your thumb in the center of each patty, and season both sides generously with salt and pepper.
Heat braai to medium-high heat. Add burgers and cook until crisp on the outside and still slightly pink in the center, 3 to 4 minutes per side for medium.
Spread each top and bottom bun with yogurt sauce. Top with the patty, red onion, arugula, and top bun.
1.1kg butterflied lamb leg, trimmed of excess fat, cut into 3cm pieces
2 apricots, halved, pitted
2/3 cup Greek yoghurt
2 tbsp white wine vinegar, divided
1 cup red grapes (160g), halved
1/2 cup walnuts, toasted and coarsely chopped
1/4 cup dried apricots, chopped
1/4 cup fresh coriander, chopped
1/4 cup fresh mint, chopped
1 spring onion (about 35g total), thinly sliced
Directions
Heat a medium saucepan over medium-high heat. Add 1 tablespoon of oil and the couscous and cook for about 3 minutes, or until the couscous is lightly browned and toasted. Add 2 1/2 cups of water and 1/2 teaspoon of salt and bring to a boil. Reduce the heat, cover and simmer for about 8 minutes, or until the couscous is tender with a bit of a bite. Drain the couscous well and set aside to cool while the lamb cooks.
Prepare a barbecue for medium-high heat. In a large bowl, mix the paprika, cayenne (if using), ground coriander, cumin and garlic powder with 1/2 teaspoon of sea salt flakes and 1/4 teaspoon of freshly ground black pepper. Add the lamb and 1 1/2 tablespoons of oil and toss to coat. Thread the lamb onto 8 skewers. Braai the skewers, rotating as needed, for about 8 minutes in total, or until the lamb is charred all over and cooked to medium-rare doneness. Set aside to rest.
Brush the fresh apricot halves with the remaining 1/2 tablespoon of oil and barbecue the apricots for about 3 minutes, or until char marks have formed and the flesh has softened. Transfer the apricots to a chopping board and cut into wedges.
In a small bowl, whisk the yoghurt, 1/2 tablespoon of vinegar, 3/4 teaspoon of sea salt flakes and 1/4 teaspoon of freshly ground black pepper.
In a wide serving bowl, toss the couscous, grapes, walnuts, dried apricots, fresh coriander, mint, spring onion and the remaining 1 1/2 tablespoons of vinegar. Season to taste with salt. Top with the braai´d apricots. Serve with the lamb skewers and yoghurt dressing.
Prepare a barbecue for medium-high heat. In a large bowl, toss the capsicums, tomato and French stick with 1 tbs of the oil. Barbecue the vegetables and bread, turning as needed, for about 3 mins for the bread, or until it is toasted with char marks. Transfer the bread to a chopping board. Continue barbecuing the capsicums and tomato, turning as needed, until they are charred all over and soft, about 12 mins for the tomato and 20 mins for the capsicums. Transfer the vegetables to the chopping board to cool slightly.
Remove the stem and seeds from the capsicums and transfer the capsicum flesh to a blender. Coarsely chop the tomato and bread and transfer to the blender. Add almonds, vinegar, garlic and 2 tbs of the oil. Season with sea salt flakes. Blend until pureed, but not completely smooth. Season to taste with more salt or vinegar, if necessary.
Coat the lamb chops with 2 tsp of oil and season with salt and pepper. Barbecue, turning once, for about 3 mins each side, or until char marks form and an instant-read thermometer inserted into the centre of the chops registers 54C. Transfer to a platter and spoon over the remaining 1 1/2 tablespoon of oil. Set aside to rest for 5 mins.
Sprinkle oregano over the lamb chops and serve with the romesco sauce.
1 cup (70g) stale breadcrumbs (made from day-old bread)
1 Free Range Egg, lightly whisked
1 brown onion, coarsely grated
1/4 cup fresh mint, finely chopped
1/2 mini savoy cabbage, finely shredded
1/2 mini red cabbage, finely shredded
1 carrot, peeled, cut into matchsticks
2 tbsp pine nuts, toasted
1/4 cup (75g) mayonnaise
1 tsp Dijon mustard
6 slices Blue cheese
1 Granny Smith apple, cut into 1cm-thick slices
6 Hamburger Rolls, split
Directions
Combine mince, breadcrumbs, egg, onion and mint in a large bowl. Season. Divide into 6 even portions. Shape each portion into a 12cm patty. Place on a plate. Cover with plastic wrap and place in the fridge for 30 mins to rest.
Meanwhile, combine cabbage, carrot, pine nuts, mayonnaise and mustard in a large bowl. Season.
Heat a braai or chargrill on high. Cook patties for 3 mins each side or until cooked through. Top with blue cheese. Cook for 1 min or until cheese starts to melt. Transfer to a plate. Add the apple to the grill and cook for 1 min each side or until lightly charred.
Cook the cut side of the rolls on grill for 1 min or until lightly toasted. Place on serving plates. Top with coleslaw, apple and patties. Sandwich with roll tops and serve immediately.
Preheat a braai on high. Cook the corn , turning, for 10 mins or until charred and tender.
Combine oil and Cajun seasoning in a shallow glass or ceramic dish. Add lamb and toss to coat. Cook lamb on the braai for 3 mins each side or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 mins to rest.
Meanwhile, prepare coleslaw following packet directions.
Combine the parmesan and paprika in a bowl. Spread the corn with butter and sprinkle with parmesan mixture. Season.
Divide lamb, corn and coleslaw among serving plates.
