Braai Lamb Chops

Ingredients

• 12lamb cutlets (rib chops)
• 20 ml (4 teaspoons)Kashmiri chilli powder
• 10 ml (2 teaspoons)cayenne pepper
• 10 ml (2 teaspoons)ground coriander
• 5 ml (1 teaspoon)fresh thyme
• 15 ml (1 tablespoon)minced garlic
• 15 ml (1 tablespoon)lemon juice
• 60 ml (4 tablespoons)honey
• 15 ml (1 tablespoon)soy sauce
• 45 ml (3 tablespoons)olive oil
• 3/4 teaspoonsalt
• 1/2 teaspoonpepper
• 45 ml (3 tablespoons)butter
• 5 ml (1 teaspoon)chilli flakes
• 5 ml (1 teaspoon)minced garlic
• 2.5 ml (1/2 teaspoon)lemon juice
• to garnishparsley

Instructions

1. 1

   Trim and marinate

   Trim excess fat from the lamb cutlets. Coat them with the marinade ingredients, from the Kashmiri chilli powder through the pepper, and refrigerate for an hour or overnight.

2. 2

   Grill the chops

   Cook the chops on a hot braai for 8 minutes for medium-rare or up to 13 minutes for well done, adjusting to your preference.

3. 3

   Use a stovetop

   If cooking the chops on the stovetop, fry them for 3 minutes per side, for chops 1.5 cm thick.

4. 4

   Melt the butter

   Melt the butter in a pan over medium heat.

5. 5

   Fry the flavourings

   Add the chilli flakes and minced garlic to the butter and fry the garlic for about 30 seconds.

6. 6

   Finish and garnish

   Stir in the lemon juice, adjusting it to taste, then drizzle the garlic butter over the grilled chops. Garnish with fresh parsley or coriander.

What are braai lamb chops?

A braai is a South African barbecue, and lamb chops are a natural fit for its hot grill. This version pairs that smoky, direct-heat cooking with an Indian-inspired mix of chilli, coriander, thyme, honey and soy.

The marinade gives the chops a balance of heat, sweetness and savoury depth, while a final spoonful of garlic butter adds richness and a fresh lemon lift.

Nutrition and macros by portion

The nutrition label shows one serving as written: 660 calories, 42g protein, 21g carbs, 45g fat.

Lamb and butter provide most of the protein and fat, while honey supplies most of the carbohydrates and sugars. Serve a few chops with vegetables or salad and a moderate portion of rice or potatoes to round out the plate.

The marinade matters

Chilli and coriander: Kashmiri chilli powder brings colour and a gentler chilli character, while cayenne adds more direct heat. Use the quantities as written for the intended spicy coating.

Sweet and savoury: Honey helps round off the heat, and soy sauce contributes saltiness. The olive oil helps the mixture coat the chops.

Marinating and timing

Short rest: An hour in the fridge gives the marinade time to coat the meat and develop flavour. Overnight marinating is also an option if you prepare ahead.

Before grilling: The recipe calls for a hot braai, so have it ready before the chops come off their marinating rest. Keep the raw marinade away from cooked meat and serving dishes.

Getting the doneness right

Grill timing: The stated range is 8 minutes for medium-rare through 13 minutes for well done. Chop thickness and grill heat affect how quickly they cook, so use the timings as a guide and check the meat to your preference.

Stovetop option: For chops 1.5 cm thick, cook for 3 minutes on each side. Thicker chops may need longer; avoid relying on the stovetop timing for a different thickness.

Make the garlic butter

Gentle heat: Melt the butter over medium heat, then fry the garlic and chilli flakes for about 30 seconds. Keep an eye on the garlic so it becomes fragrant without browning too much.

Finish: Add the lemon juice and taste it before drizzling. The butter is a finishing sauce, so add it after grilling rather than using it as the cooking fat.

What to serve alongside

Fresh sides: A crisp salad or simply dressed vegetables can balance the rich chops and buttery finish. Grilled vegetables also suit the smoky flavour of the braai.

Something filling: Serve with rice, flatbread or potatoes to make the meal more substantial. A little extra lemon on the table lets everyone brighten their serving to taste.

Recipe notes & tips

• Pat the chops dry before adding the marinade so it clings evenly.
• Turn the chops carefully on the braai to keep the coating in place.
• Let the grill become properly hot before adding the lamb.
• Prepare the butter sauce while the chops cook, but keep it over gentle heat.
• Garnish with parsley or coriander just before serving.

Variations

• Adjust the heat: Reduce the cayenne for a milder marinade.
• Use coriander leaves: Swap the parsley garnish for fresh coriander, as suggested in the method.
• Add more lemon: Increase the lemon juice in the butter to taste for a sharper finish.
• Choose the grill: Cook the chops on a stovetop if a braai is not available.
• Change the herbs: Use the listed fresh thyme in the marinade and finish with extra parsley.

Common mistakes to avoid

• Skipping the trim: Remove excess fat before marinating so the chops are easier to handle on the grill.
• Using a cool grill: Start with a hot braai so the chops cook at the intended pace.
• Overcooking by the clock: The 8-to-13-minute range is a guide; check doneness and account for chop thickness.
• Burning the garlic: Fry it for about 30 seconds over medium heat and take care not to let it brown too far.
• Adding butter too early: Drizzle the garlic butter over the chops after grilling to keep it as a finishing sauce.

How to store

Refrigerate leftover cooked chops in a covered container and eat within 3 days. Reheat gently in a covered pan or in the oven until hot, taking care not to dry out the lamb.

Frequently asked questions