South African Braai Lamb Chops

A staple of any South African weekend braai, these lamb chops are marinated in garlic, rosemary, lemon, and a touch of smoked paprika, then seared over hot coals for a smoky, herby crust with a juicy medium-rare interior. Serve them with lemon wedges, pap, or a simple green salad for an authentic taste of the veld.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 36 gFat
• 13 gSaturated Fat
• 2 gCarbs
• 0 gFiber
• 0 gSugar
• 34 gProtein
• 620 mgSodium
• 470 mgPotassium
• 30 mgCalcium
• 2.6 mgIron
• 9 mgVitamin C
• 55 mcgVitamin A

Ingredients

For the lamb chops and marinade

• 8 lamb rib or loin chops, about 1 inch thick (approx. 2 lb / 900 g)
• 4 tbsp olive oil
• 5 cloves garlic, finely minced
• 2 tbsp fresh rosemary leaves, finely chopped
• 1 tbsp fresh thyme leaves
• 1 lemon, juiced and zested
• 1 tsp smoked paprika
• 1 tsp fine sea salt
• 1 tsp freshly ground black pepper

For finishing and serving

• 2 tbsp unsalted butter
• 1 tbsp fresh rosemary, extra for basting
• Flaky sea salt, to finish
• Lemon wedges
• 2 tbsp chopped fresh parsley

Directions

1. In a large bowl, whisk together the olive oil, garlic, rosemary, thyme, lemon juice and zest, smoked paprika, sea salt, and black pepper until well combined.
2. Add the lamb chops to the bowl and turn to coat thoroughly. Cover and marinate in the refrigerator for 30 minutes to 2 hours, bringing to room temperature 15 minutes before cooking.
3. Prepare a charcoal braai or gas grill to high heat (around 220 to 260°C / 425 to 500°F); coals should be glowing white with a light ash layer for a proper sear.
4. Remove chops from the marinade and pat them lightly dry with paper towels to ensure a good crust. Reserve the leftover marinade for basting.
5. Place chops on the hottest part of the grill and cook for 3 to 4 minutes per side for medium-rare, turning once only; thicker chops may need an extra minute per side.
6. In the final minute of cooking, melt the butter with the extra rosemary and brush generously over the chops; close the lid briefly to set the glaze.
7. Transfer chops to a warmed platter, sprinkle with flaky sea salt, and tent loosely with foil. Rest for 5 minutes to allow juices to redistribute.
8. Serve immediately with lemon wedges, a scatter of fresh parsley, and classic South African sides such as pap, chakalaka, or grilled mielies.

Cook’s Notes

• Choose chops about 1 inch thick; thinner cuts overcook quickly over high braai heat and lose their juicy interior.
• For authentic flavour, use hardwood such as rooikrans, sekelbos, or oak rather than briquettes only.
• Avoid the temptation to flip constantly – one turn per side gives a deeper Maillard crust and even cooking.
• Always pull chops off the heat just before your target doneness; they will continue to rise 3 to 5°C while resting.
• Leftover chops are excellent cold the next day, sliced into a wrap with rocket, tomato, and a swipe of mustard.

More South Africa Recipes You’ll Love

Craving more flavors from South Africa? Try these traditional recipes:

• Grilled South African Lamb Chops with Chakalaka and Charred Corn
• Bunny Chow Durban Curry
• South African Pap and Chakalaka

You might also like

African

South African Braai Liver Wraps

Desserts

Tipsy Tart Sticky Date

African

South African Vetkoek Fried Bread

African

Tipsy Tart Sticky Dates Classic

See this site more often in your Google results.