Braaied Lamb Chops
What will a traditional South African braai be without chops? An outstanding recipe! Everyone licked their fingers and scraped their plates.
YOU WILL NEED
- 4 double loin chops (saddle chops)
- Ina Paarman's Braai & Grill Seasoning
- olive oil
- 4 metal skewers
- Ina Paarman’s Barbeque Marinade or Apricot Masala & Quince Marinade & Baste
Season the chops well with Braai & Grill Seasoning and drizzle olive oil over them. Turn to coat all round, working on a flat plate.
Stand the chops up on their sides, insert metal or wooden skewers, see video. Cover and leave at room temperature until the fire is medium hot.
Move the coals to the sides leaving a coal free zone or close the bottom vent of the braai.
Place chops, fat side down to crisp up the fat over the coal free zone on a very slow fire (top vent almost closed) to prevent flare-ups.
Even out the coals, take the chops off the skewers and lay them flat on the grid.
Baste generously with Marinade, mixed with remaining olive oil on the plate, while cooking and turning – baste every time when you turn the chops.
Cook until well browned but meat must still be a little pink in the middle.
This technique of building layers of flavour on the chops by brushing and turning, gives excellent flavour depth.