Namibian Braai Lamb Chops with Coriander Spice Rub

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A classic Namibian braai featuring tender lamb chops coated in a fragrant spice rub of toasted coriander, smoked paprika, and caraway seeds—a nod to the country's German colonial heritage. The chops are seared over hardwood embers for a smoky char, then finished with a tangy tomato-onion basting sauce. Serve with traditional pap or a crisp potato salad for an authentic Namibian feast.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 32 gFat
• 12 gSaturated Fat
• 9 gCarbs
• 2 gFiber
• 6 gSugar
• 38 gProtein
• 780 mgSodium
• 620 mgPotassium
• 45 mgCalcium
• 3.8 mgIron
• 6 mgVitamin C
• 35 mcgVitamin A

Ingredients

For the coriander spice rub

• 8 bone-in lamb chops (about 2.5 lbs / 1.1 kg, 1-inch thick)
• 2 tablespoons ground coriander
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 teaspoon caraway seeds, lightly crushed
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 3 tablespoons olive oil

For the braai basting sauce

• 1/2 cup tomato sauce
• 2 tablespoons white wine vinegar
• 1 tablespoon brown sugar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika
• 1 small onion, finely grated

For grilling and serving

• Hardwood charcoal or grape vine wood
• Fresh rosemary sprigs
• 1 lemon, cut into wedges
• Flaky sea salt, to finish

Directions

1. In a small bowl, combine the ground coriander, smoked paprika, garlic powder, crushed caraway seeds, kosher salt, and black pepper. Pat the lamb chops dry with paper towels, then rub them all over with olive oil followed by the spice mixture, pressing gently so it adheres. Cover and marinate at room temperature for 30 minutes or refrigerate up to 8 hours.
2. Meanwhile, make the basting sauce: whisk together the tomato sauce, vinegar, brown sugar, Worcestershire sauce, smoked paprika, and grated onion in a small bowl until smooth. Set aside.
3. Light your braai with hardwood charcoal or grape vine wood and allow the coals to burn down until they are covered in a fine gray ash with no visible flames—medium-high heat, around 400°F (200°C).
4. Arrange the lamb chops on the grill grate over the hottest part of the coals. Sear for 3-4 minutes per side for medium-rare (internal temperature of 135°F / 57°C), turning once only with tongs to develop a deep crust.
5. During the last minute of grilling, brush the chops generously with the basting sauce and tuck fresh rosemary sprigs onto the grill between the chops to perfume the meat with smoke.
6. Transfer the grilled chops to a warm platter, tent loosely with foil, and let rest for 5 minutes to allow the juices to redistribute. Squeeze fresh lemon over the top and sprinkle with flaky sea salt.
7. Serve immediately with extra basting sauce on the side, accompanied by traditional pap, chakalaka, or a German-influenced potato salad.

Cook’s Notes

• For the most authentic Namibian flavor, use real hardwood charcoal or vine wood—never gas or lighter fluid, which will overpower the lamb's natural taste.
• Marinate the lamb overnight in the refrigerator for the deepest spice penetration; the acidic vinegar and salt also help tenderize the meat.
• Caraway seeds reflect Namibia's German colonial past (the country was formerly German South West Africa) and pair beautifully with the lamb's gaminess.
• Serve alongside traditional Namibian sides like stiff pap (maize porridge) or a German-style potato salad with vinegar dressing.
• Always let lamb chops rest after grilling—cutting too early will cause the flavorful juices to run out onto the plate.

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