Your guide to lamb chops on the braai
What does it take to make a great braai? We know this is a hotly contested topic that many believe depends on everything from the fire building technique, to marinade vs. dry rub and of course the quality of the braai meat.
We're sure you know your way around a braai, but we thought we'd give you delicious Mediterranean and Argentinian lamb chop recipes to broaden your repertoire:
We're sure you know your way around a braai, but we thought we'd give you delicious Mediterranean and Argentinian lamb chop recipes to broaden your repertoire:
Harissa lamb chops with blistered tomatoes
If you're lookiing for a Mediterranean-inspired braai, add a spicy twist to lamb chops with this recipe.
- Rub 6 free range lamb chops with 2 tablespoons olive oil, sea salt and freshly ground pepper to taste, fresh rosemary leaves from 2 sprigs, and 2 tablespoons harissa paste.
- Thread 200 g vine tomatoes onto soaked bamboo skewers.
- Place the lamb chops over smouldering coals with the skewered tomatoes.
- Remove the tomatoes from the fire when they begin to blister and burst.
- Braai the chops for 10-15 minutes, turning often.
- Serve hot with 250 g Woolworths hummus and 2 x 120 g tubs of Woolworths tzatziki
Lamb chops with chimichurri
- Place 1 kg free range lamb chops on the grill over medium heat for a couple of minutes (without any seasoning or marinade) to seal on each side. Remove from the grill and place in a deep tray. Brush with Woolworths Original Braai Marinade to coat. Set aside to rest at room temperature
- For the chimichurri sauce: In a mortar and pestle, grind together 1 cup chopped mint, 1 cup chopped parsley, 2 cloves mashed garlic, ¼ teaspoon red chilli, ¼ cup red wine vinegar, sea salt to taste, ½ cup extra virgin olive oil and salt and pepper.
- To serve: A few minutes before eating, place the lamb chops on the grill to warm up and cook for another minute or two. Serve with the chimichurri sauce and sides of your choice.