Braai Lamb like a professional. Succulent, pink flesh drips meaty juice down your chin as you devour it with your hands. The wonderful lamb chop is a must on the South African braai. You can cook them simply over the coals seasoned well with salt and pepper or try this great recipe:
Ingredients
- High Quality Lamb Chops
- Fresh Lemons or Lemon Juice
- Sea Salt Flakes
- Crushed Pepper Corns
- Coriander Flakes or Coriander Powder
- Coriander Leaves (optional)
- Olive Oil
Instructions
- Squeeze the lemon juice over the lamb chops.
- Sprinkle with seasalt flakes, crushed pepper corns and coriander flakes/powder.
- Brush with olive oil.
- Turn the lamb chops over and start the process again.
- Braai for 10 to 12 minutes over hot coals turning them frequently.
Tips
Regardless of what anyone tells you, the success of a braai starts in the butchery; or in the supermarket if that is where you buy your meat.
Braaing the lamb chops when it’s at room temperature makes the outcome juicy and succulent.
Skewer your lamb chops or rashers and stand fat side down first when braaing to crisp up the fat or rind. Once crispy remove the skewer and continue braaing as normal.
Recipe Courtesy of Jan Braai