Braai Lamb Chops

Nutrition · per serving

Steps

1. 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.

   4 chops (about 500 g total) lamb loin chops
2. 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.

   2 cloves garlic, finely grated2 tsp fresh rosemary, finely chopped1 tsp lemon zest1 tbsp lemon juice1 tbsp extra-virgin olive oil1 tsp coarsely ground black pepper1 tsp sea salt4 chops (about 500 g total) lamb loin chops
3. 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 chops (about 500 g total) lamb loin chops
4. 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.

   1 tsp extra-virgin olive oil, for oiling the grill4 chops (about 500 g total) lamb loin chops
5. 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.

   4 chops (about 500 g total) lamb loin chops
6. 6

   Transfer the chops to a warm plate and rest for 5 minutes so the juices redistribute.

   4 chops (about 500 g total) lamb loin chops
7. 7

   Serve hot with lemon wedges for squeezing over just before eating.

   4 chops (about 500 g total) lamb loin chops2 wedges lemon wedges

Origin & History

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.