LAMB CHOPS ON THE BRAAI

LAMB CHOPS ON THE BRAAI

Hot coals. Good lamb. Keep it simple.

The Half Lamb Pack includes both lamb rib chops and loin chops — quick-cooking cuts that are made for a hot braai.


SERVES
4–5


PREPARATION
10 minutes


COOKING
Approximately 6–8 minutes


RESTING
5 minutes


WHAT YOU'LL NEED

  • 500g Country Meat Lamb Rib Chops or Lamb Loin Chops
  • 2 tbsp olive oil
  • 2 garlic cloves, crushed
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
  • 1 lemon


METHOD

  1. Remove the lamb chops from the refrigerator and allow them to come towards room temperature.
  2. Combine the olive oil, garlic, rosemary and thyme.
  3. Lightly coat the chops with the mixture and season generously with salt and pepper.
  4. Prepare a hot braai with a good bed of evenly distributed coals.
  5. Place the chops directly over the heat.
  6. Cook for approximately 3–4 minutes on each side, depending on thickness and your preferred doneness.
  7. Remove from the fire and rest for approximately 5 minutes.
  8. Finish with a squeeze of fresh lemon just before serving.


SERVE WITH

  • Pap and chakalaka
  • Greek-style salad
  • Roast potatoes
  • Fresh bread
  • Grilled vegetables

 

COOK PROPERLY TIPS

Don't keep turning the chops. Give them good contact with the hot grid so they develop proper colour and flavour.

And don't overcook them. Lamb chops are best when they're still juicy.

For a bigger braai, use the shoulder chops as your main lamb cut and keep the rib or loin chops for a quick second round.

Hot fire.
Good lamb.
That's enough.
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