Serves 4
Lamb chops cooked to perfection. Crispy well done fat, pink moist meat, all beautifully seasoned with rosemary.
Recipe Category
Products in this recipe

Rosemary & Olive Seasoning

You will need

8 – 10 lamb loin chops
Ina Paarman’s Rosemary & Olive Seasoning
olive oil
sosatie sticks


Slash once or twice through the fat on the side of the chops.

Season lightly with Rosemary & Olive Seasoning.

Thread chops onto a sosatie stick through the meaty eye of each chop, keeping the fatty sides lined up. Push another sosatie stick through the tail end of the chops to stabilize the meat.

Braai, with the fat-side down, over medium heat until crisp, then turn and cook the other side.

Remove the chops from the sticks and lay them flat on the braai grid. Brush generously and regularly with olive oil or marinade while turning.

Cook until nicely browned on the outside but still juicy and pink inside.

Delicious served with tomato and onion braai broodjies