Entree: South Africa – Afrikaner / Boer – Karoo Lamb Chops (Charcoal-grilled seasoned lamb loin chops in the Karoo braai tradition)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Additional 5 min

Total 45 min

Ingredients

- 8 lamb loin chops, approx. 6 oz (170 g) each
- 3 tbsp (45 ml) olive oil
- 4 cloves (12 g) garlic, minced
- 2 tbsp (30 ml) fresh lemon juice
- 2 tbsp (6 g) fresh rosemary, finely chopped
- 1 tbsp (3 g) fresh thyme leaves
- 2 tsp (10 g) coarse sea salt, plus extra for finishing
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (28 g) unsalted butter (optional, for finishing)
- 1 lemon, cut into wedges, for serving

Instructions

1. Remove chops from refrigerator 30–45 minutes before cooking to come close to room temperature. Pat dry with paper towels.
2. In a bowl whisk together olive oil, minced garlic, lemon juice, rosemary, thyme, sea salt, and black pepper. Rub the mixture evenly over both sides of the lamb chops and let rest for at least 20 minutes (or up to 1 hour) to marinate.
3. Prepare a charcoal or gas grill for direct high heat (about 450–500°F / 230–260°C). If using charcoal, allow coals to ash over for a consistent heat; a Karoo braai character comes from high heat and some smoke.
4. Oil the grill grates lightly. Place chops over direct heat and grill 3–4 minutes per side for medium-rare (internal temperature ~130–135°F / 55–57°C), 5–6 minutes per side for medium, turning once. Adjust time for chop thickness.
5. If using, melt butter in a small pan and baste chops in the last 30 seconds of cooking, or place a knob of butter on each chop as it rests.
6. Transfer chops to a platter and let rest 5 minutes. Sprinkle a small additional pinch of coarse sea salt, squeeze lemon wedges over the meat, and serve immediately with traditional braai sides.