Lamb Braai Chops
Lamb Braai Chops
Ingredients
- 500 grams lamb chops
- to taste salt
- 1 tablespoon chilli powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1 tablespoon Shisanyama seasoning
- 1 teaspoon ginger & garlic paste
- 1/2 cup Peri Peri marinade
Instructions
- 1
Prepare the lamb chops by trimming off any excess fat or ink prints on the fat, if desired. Rinse the chops thoroughly under cold water and place them into a large bowl.
⏱️ 5 min
- 2
To the bowl with the lamb chops, add the salt (to taste), 1 tablespoon of chilli powder, 1/2 teaspoon of cumin powder, 1/2 teaspoon of coriander powder, 1 tablespoon of Shisanyama seasoning, 1 teaspoon of ginger & garlic paste, and 1/2 cup of Peri Peri marinade. Mix all the ingredients with your hands until the chops are thoroughly coated and everything is well combined.
⏱️ 10 min
- 3
Cover the bowl with plastic wrap and refrigerate for a minimum of 1 hour. For best results and deeper flavor, marinate the chops for longer, up to several hours or overnight.
⏱️ 60 min
- 4
Preheat your braai stand with hot coals or an indoor grill to medium heat. Once hot, place the marinated lamb chops onto the grill.
⏱️ 5 min
- 5
Allow the chops to cook for 5 minutes on one side, then flip them and cook for an additional 10 minutes.
⏱️ 15 min
- 6
After the 10 minutes, flip the chops again. Using any leftover marinade from the bowl, baste the meat generously.
⏱️ 2 min
- 7
Continue flipping and basting the chops until they are cooked to your desired doneness. If you prefer a slightly charred finish, continue cooking for a few extra minutes, flipping regularly.
⏱️ 8 min
- 8
If you are also cooking sausages, add them to the grill approximately 15 minutes before the lamb chops are expected to be fully cooked.
- 9
Remove the lamb chops from the grill and serve immediately. Enjoy!
Kitchen Tools
Nutrition Facts (per serving)
Lamb Braai Chops
- 500 grams lamb chops
- to taste salt
- 1 tablespoon chilli powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1 tablespoon Shisanyama seasoning
- 1 teaspoon ginger & garlic paste
- 1/2 cup Peri Peri marinade
Instructions
- 1
Prepare the lamb chops by trimming off any excess fat or ink prints on the fat, if desired. Rinse the chops thoroughly under cold water and place them into a large bowl.
⏱️ 5 min - 2
To the bowl with the lamb chops, add the salt (to taste), 1 tablespoon of chilli powder, 1/2 teaspoon of cumin powder, 1/2 teaspoon of coriander powder, 1 tablespoon of Shisanyama seasoning, 1 teaspoon of ginger & garlic paste, and 1/2 cup of Peri Peri marinade. Mix all the ingredients with your hands until the chops are thoroughly coated and everything is well combined.
⏱️ 10 min - 3
Cover the bowl with plastic wrap and refrigerate for a minimum of 1 hour. For best results and deeper flavor, marinate the chops for longer, up to several hours or overnight.
⏱️ 60 min - 4
Preheat your braai stand with hot coals or an indoor grill to medium heat. Once hot, place the marinated lamb chops onto the grill.
⏱️ 5 min - 5
Allow the chops to cook for 5 minutes on one side, then flip them and cook for an additional 10 minutes.
⏱️ 15 min - 6
After the 10 minutes, flip the chops again. Using any leftover marinade from the bowl, baste the meat generously.
⏱️ 2 min - 7
Continue flipping and basting the chops until they are cooked to your desired doneness. If you prefer a slightly charred finish, continue cooking for a few extra minutes, flipping regularly.
⏱️ 8 min - 8
If you are also cooking sausages, add them to the grill approximately 15 minutes before the lamb chops are expected to be fully cooked.
- 9
Remove the lamb chops from the grill and serve immediately. Enjoy!