South African Braai Lamb Chops (Lamb Chops Grilled to Perfection on an Open Flame)
These juicy lamb chops are marinated in a flavorful blend of spices, grilled to perfection over an open flame, and served with a side of tradition and heritage that introduces you to the fulfilling wonders of South African cuisine.
Preparation and Cooking Time
- Preparation Time: 15 minutes
- Marinating Time: 2-4 hours
- Cooking Time: 10-15 minutes
Number of Servings
- Servings: 4-6
Ingredients
- 12 lamb loin chops
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- Salt and black pepper to taste
- Chopped fresh parsley for garnish
Directions
- Whisk together olive oil, lemon juice, minced garlic, ground cumin, paprika, ground coriander, dried oregano, cayenne pepper, salt, and black pepper to create the marinade.
- Place lamb loin chops in a dish and pour the marinade over them, ensuring they are evenly coated. Cover the dish and refrigerate for 2-4 hours to marinate.
- Preheat grill to medium-high heat (about 400°F / 200°C).
- Remove lamb chops from marinade and let excess drip off.
- Grill lamb chops for 3-4 minutes per side, or until they reach your desired level of doneness (medium-rare is recommended for best flavor).
- Once lamb chops are done, transfer them to a serving platter and sprinkle with chopped fresh parsley for garnish.
Nutrition Information
- Calories: Approximately 250 per serving
- Total Fat: 15g
- Saturated Fat: 6g
- Cholesterol: 90mg
- Sodium: 70mg
- Total Carbohydrates: 1g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 25g
Historical and Cultural Significance
In South Africa, the braai (barbecue) is a cherished social tradition that brings friends and family together. Lamb chops are a popular choice for braais, and this recipe showcases the unique flavors and spices that are characteristic of South African cuisine.
Special Tips
- Serve South African Braai Lamb Chops with traditional South African side dishes such as pap (maize porridge), chakalaka (spicy vegetable relish), and mieliepap (grilled corn on the cob).
- For best results, use high-quality lamb loin chops with some fat marbling for added flavor and juiciness.
- Can’t find lamb loin chops? You can also use lamb rib chops or shoulder chops for this recipe.
- Pair this dish with a robust South African red wine, such as Pinotage or Shiraz, to complement the rich flavors of the lamb and spices.
Download the printable recipe here
South African Braai Lamb Chops
These juicy lamb chops are marinated in a flavorful blend of spices, grilled to perfection over an open flame, and served with a side of tradition and heritage that introduces you to the fulfilling wonders of South African cuisine.
Ingredients
12 lamb loin chops
1/4 cup olive oil
2 tablespoons lemon juice
4 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon ground coriander
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
Salt and black pepper to taste
Chopped fresh parsley for garnish
Directions
- Whisk together olive oil, lemon juice, minced garlic, ground cumin, paprika, ground coriander, dried oregano, cayenne pepper, salt, and black pepper to create the marinade.
- Place lamb loin chops in a dish and pour the marinade over them, ensuring they are evenly coated. Cover the dish and refrigerate for 2-4 hours to marinate.
- Preheat grill to medium-high heat (about 400°F / 200°C).
- Remove lamb chops from marinade and let excess drip off.
- Grill lamb chops for 3-4 minutes per side, or until they reach your desired level of doneness (medium-rare is recommended for best flavor).
- Once lamb chops are done, transfer them to a serving platter and sprinkle with chopped fresh parsley for garnish.
Notes
- Special Tips
+ Serve South African Braai Lamb Chops with traditional South African side dishes such as pap (maize porridge), chakalaka (spicy vegetable relish), and mieliepap (grilled corn on the cob). - Pair this dish with a robust South African red wine, such as Pinotage or Shiraz, to complement the rich flavors of the lamb and spices.
- + For best results, use high-quality lamb loin chops with some fat marbling for added flavor and juiciness.
Can't find lamb loin chops? You can also use lamb rib chops or shoulder chops for this recipe.
