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Ingredients
- 500g Lamb Mince
- 1/4 cup (25g) Bread Crumbs
- 1 extra-large Free Range Egg, whisked
- 2 garlic cloves, finely chopped
- 1 tsp Ground Cumin Seeds
- 2 1/2 tbsp olive oil, divided
- 1 cup (200g) Couscous
- 1/2 cup (140g) Greek Style Natural Yoghurt
- 1 lemon, zest finely grated, juiced
- 40g Baby Spinach & Rocket
Directions
- Prepare a barbecue for medium-high heat. In a large bowl, mix the lamb, breadcrumbs, egg, garlic, cumin, 1 teaspoon salt and 1/2 teaspoon pepper. Divide into 8 balls.
- Place the meatballs on 8 metal or soaked bamboo skewers. Shape to form a 2cm-thick, 4cm x 10cm sausage along each skewer, packing tightly. Rub with 1 tbs of the oil. Cook, turning as needed, for 8-10 mins or until browned on all sides and cooked through. Transfer to a serving platter for 5 mins to rest.
- Meanwhile, in a medium saucepan over high heat, bring 1 cup (250ml) water, 1/2 tablespoon oil and a pinch of salt to boil. Remove from heat. Stir in couscous. Cover tightly and stand for 5 mins or until liquid is absorbed and couscous is tender. Fluff with a fork. Season.
- In a small bowl, mix yoghurt, lemon zest and 1 tablespoon lemon juice. Season with salt and pepper. Arrange couscous and spinach and rocket on a serving platter. Drizzle with remaining 1 tablespoon oil. Season with salt and pepper. Top with skewers and serve with the sauce.
For more similar awesome lamb chop braai recipes click here! more recipes…
Ingredients
- 6 tbsp. dried oregano
- 2 tbsp. dry mustard
- 2 tbsp. ground coriander
- 1 tbsp. dried thyme
- 1 tbsp. dried sage
- kosher salt
- Pepper
- 8 small lamb loin chops
- 1 tsp. olive oil
- Green salad
Directions
- Heat oven to 250 degrees c. Make the rub: In a small bowl, combine the oregano, mustard, coriander, thyme, sage, and 1 1/2 teaspoon each salt and pepper. Rub 3 tablespoons of the herb mixture into both sides of the lamb chops.
- Heat the braai to medium-high heat. Cook the lamb until browned, 2 to 3 minutes per side. Transfer to a baking sheet and roast, 4 to 6 minutes for medium-rare. Serve with salad, if desired.
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Ingredients
- 1/2 lb. yellow wax beans
- 1/2 lb. green beans
- 6 radishes
- 2 celery ribs
- 2 tbsp. Extra virgin olive oil
- 1 tsp. kosher salt
- 1/2 tsp. Freshly ground black pepper
- 8 rib lamb chops
- 1 tsp. garlic powder
- 1 1/2 tsp. grated lime zest
- 2 tbsp. lime juice
- 1/4 c. tequilla
- 3/4 c. pineapple juice
- 2 tbsp. unsalted butter
- 1/4 c. fresh mint leaves
Directions
- 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.
- Stir in mint. Spoon sauce over chops and salad.
For more similar awesome lamb chop braai recipes click here! more recipes…
Ingredients
- 1/4 c. freshly chopped rosemary
- 5 cloves garlic, minced
- kosher salt
- Freshly ground black pepper
- 2 lb. small lamb chops, trimmed of fat
- 1 tbsp. extra-virgin olive oil
Directions
- On a large plate, combine rosemary and garlic and season with salt and pepper. Press lamb chops into mixture and set aside.
- Working in batches on the braai, and cook lamb until nicely browned, about 3 to 4 minutes per side. Let rest 5 minutes before serving.
For more similar awesome lamb chop braai recipes click here! more recipes…
Ingredients
- 8 lamb chops
- 3 tablespoons soy sauce
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon brown sugar
- 2 tablespoons fresh ginger, peeled and minced
- 1 garlic cloves, peeled and minced
- 1 tablespoon fresh parsley, roughly chopped
Directions
- 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.
For more similar awesome lamb chop braai recipes click here! more recipes…
Ingredients
- 1 cup plain whole-milk yogurt (not Greek)
- 1 tsp. freshly ground black pepper
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- 1 tsp. paprika
- ½ tsp. ground cardamom
- ½ tsp. ground cinnamon
- ½ tsp. ground nutmeg
- 12 untrimmed lamb rib chops (about 3 lb.), patted dry
- Kosher salt
- 1 small red onion, very thinly sliced
- 1 cup coarsely chopped parsley
- 1 Tbsp. fresh lemon juice
- 2 tsp. sumac
Directions
- 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.
- Serve lamb chops with parsley salad on top.
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