Entree: South Africa – South African Braai – Karoo Lamb Chops (Grilled seasoned lamb chops cooked over coals in the South African 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 35 min

Cook 10 min

Additional 5 min

Total 50 min

Ingredients

- 8 lamb chops, approx. 3 oz (85 g) each
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 ml) lemon juice (from about 1 lemon)
- 1 tsp (2 g) lemon zest
- 2 cloves garlic, crushed
- 2 tbsp (6 g) fresh rosemary, finely chopped
- 1 tbsp (15 ml) coarse kosher salt
- 1 tsp (5 ml) freshly ground black pepper
- 1 tsp (2 g) ground coriander
- 2 tbsp (30 ml) butter, melted (optional, for basting)
- Lemon wedges for serving

Instructions

1. Combine olive oil, lemon juice, lemon zest, crushed garlic, chopped rosemary, ground coriander, salt, and pepper in a bowl to form a loose marinade. Add the lamb chops and turn to coat; marinate at room temperature 30 minutes or refrigerate up to 2 hours.
2. Prepare a hot grill or braai with high direct heat (or preheat a heavy grill pan). Remove chops from marinade and pat lightly dry; reserve any remaining marinade for basting.
3. Oil the grill grates and sear the lamb chops 3–4 minutes per side for medium-rare, adjusting time for thickness and desired doneness. Baste once near the end with melted butter if using for extra flavor.
4. Transfer chops to a platter and rest, loosely tented, 5 minutes to allow juices to redistribute.
5. Serve hot with lemon wedges and a sprinkle of extra chopped rosemary if desired.