Braai Lamb Chops
These braai lamb chops are juicy, smoky, and deeply savory, with bright lemon, rosemary, and garlic lifting the richness of the meat. Quick to prepare and easy to cook, they deliver a crisp char outside and tender, succulent lamb inside.
Ingredients
Lamb and marinade
- 4 chops (about 500 g total)lamb loin chops
- 2 clovesgarlic, finely grated
- 2 tspfresh rosemary, finely chopped
- 1 tsplemon zest
- 1 tbsplemon juice
- 1 tbspextra-virgin olive oil
- 1 tspcoarsely ground black pepper
- 1 tspsea salt
For the braai
- 1 tspextra-virgin olive oil, for oiling the grill
- 2 wedgeslemon wedges
Instructions
- 1
Prepare a medium-high braai fire or preheat a grill pan until very hot. You want steady, hot heat rather than large flames. While the fire settles, pat the lamb chops dry so they sear instead of steam.
- 2
In a shallow dish, mix the garlic, rosemary, lemon zest, lemon juice, olive oil, black pepper, and sea salt. Rub this marinade thoroughly over both sides of the lamb chops.
- 3
Let the chops stand at room temperature for 10 minutes to take the chill off and absorb the seasoning. This short rest helps them cook more evenly.
- 4
Lightly oil the grill grate. Place the chops over medium-high heat and grill for 3-4 minutes on the first side, without moving them too soon, until nicely marked and released easily from the grill.
- 5
Turn the chops and grill for 3-4 minutes on the second side for medium-rare to medium, depending on thickness. The internal temperature should be about 57-63°C before resting. If flare-ups occur, move the chops briefly to a cooler part of the grill rather than charring the marinade.
- 6
Transfer the chops to a warm plate and rest for 5 minutes so the juices redistribute.
- 7
Serve hot with lemon wedges for squeezing over just before eating.
Nutrition per serving
Notes
- •For beginner-friendly braai cooking, choose loin chops about 2 cm thick; they cook quickly and evenly.
- •If using shoulder chops, add 1-2 minutes per side and aim for medium so the fat renders properly.
- •Do not marinate too far ahead with lemon juice; 10 minutes is enough here and keeps the texture clean and meaty.
- •Good paleo sides include grilled butternut, a tomato-free cucumber salad, or braaied mushrooms.
Background
Braai is a cornerstone of South African food culture, referring both to the grill and the social ritual around cooking over live fire. Lamb chops are a classic braai choice, often seasoned simply with herbs, garlic, citrus, and pepper so the flavor of the meat and smoke remains central.
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