Make the perfect Lamb Chops on the braai with this easy recipe

8-10 lamb loin chops
Ina Paarman’s Rosemary and Olive Seasoning
Ina Paarman’s Olive Oil and Rosemary Coat & Cook Sauce
8 sosatie sticks

How to
Slash once or twice across the fat on the side of the chops. Season lightly with Rosemary and Olive Seasoning.

Marinate the chops in the Olive Oil and Rosemary sauce for at least an hour at room temperature or overnight in the fridge.

Remove the chops from the marinade with a pair of tongs and thread 4-6 chops onto a sosatie stick through the meaty eye of each chop, keeping the fatty sides lined up.

Push another sosatie stick through, 1cm away from the first one, 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. Cook until nicely browned on the outside but still juicy inside.

Use any left-over marinade to baste the chops while they are cooking. Delicious served with tomato and onion braai sandwiches.

By: Ina Paarman

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