When it comes to braaing, few dishes rival the juicy tenderness and smokey flavour of perfectly braaied lamb chops. Whether you’re hosting a backyard braai or simply satisfying your cravings for a hearty meal, mastering the art of grilling lamb chops is a must for any true braai enthusiast. So, grab your tongs, light that fire, and let’s dive into the basics behind making your lamb chops the talk of the town.
Choosing the Right Lamb Chop
Not all lamb chops are created equal. For a braai that will have everyone asking for seconds, you need to choose the right cut. For me, the best cuts for grilling are lamb rib chops and lamb loin chops. They’re tender, juicy, and packed with flavour. I recommend looking for thick, well-marbled chops, as the fat ensures that your lamb stays moist and succulent during the cooking process… and of course you want a lekker rind of fat along the edge as well.
Marinating for Maximum Flavour
While lamb has a distinct flavour on its own, and I’m generally a fan of “keeping it simple” (think olive oil, salt & pepper… and maybe a touch of lemon & rosemary), marinating is a great way to take your chops to the next level. You don’t need anything too fancy, but a simple marinade will help tenderise the meat and infuse it with flavour. Here’s my go-to marinade for straight-forward lamb chops:
BraaiBoy’s Basic Lamb Chop Marinade:
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary
- 1 tablespoon Dijon mustard
- Zest of one lemon
- Salt and pepper to taste
Mix all the ingredients together and rub it generously over your lamb chops. Let them marinate for at least an hour, but overnight in the fridge is ideal for the deepest flavour.
Getting the Braai Ready
Before you even think about putting your chops on the grill, it’s important to prep your braai. Here’s how you can set up the perfect fire:
- Start with a medium to high heat – too hot and your lamb will burn on the outside before it’s cooked through.
- Make sure your grid is clean and oiled, so the chops don’t stick and you get those beautiful sear marks.
- If you’re using charcoal or briquettes, give it about 20-30 minutes for the coals to go completely grey and heat up to the perfect temperature: You should be able to hold your hand over the coals for about 2-3 seconds.
🔥 Check out this video for 4 different ways to build a fire for a successful braai:
Braaing the Lamb Chops
Now comes the fun part: braaing your lamb chops to perfection. Depending on the thickness of the chops, they should take under 10 minutes. Here’s the BraaiBoy tip: Don’t mess with the chops too much. Let them sear and develop that beautiful crust before flipping them over. I prefer my lamb chops closer to rare, so I’ll be done sooner than that… but then I’ll stand them with the fat side facing the fire to finish off that beautifully crisp fat rind without overcooking the chops themselves.
I’ve seen and heard different numbers over the years… but Wikipedia has a lekker table that I mostly agree with for meat doneness. So, if you have a meat thermometer handy, feel free to use it! For medium-rare lamb, I aim for an internal temperature of ~54°C for rare, ~60°C for medium-rare, and ~65°C for medium. Remember, your lamb chops will continue cooking slightly after you remove it from the grill, so take it off just before it reaches your desired doneness.
🔥 Watch BraaiBoy braai some curried lamb chops like a pro:
Should you Rest Your Meat?
The golden rule is rest your meat for 5, 10, 20 minutes (depending on who you ask) to “allow the juices to re-absorb”, right? Well… sort of. Resting your meat after braaing DOES allow the meat to cool down, which WILL allow the fibres to absorb SOME of the juices… but the difference is so small that it’s almost negligible.
A bigger risk with resting meat is OVER doneness because of the “carry over cooking” effect. So my 2 cents on the matter: Take your chops off the grill, load them into your serving dish and the 5 minutes it takes your guests to dish up is all the resting time your chops need. Eat your food while it’s lekker hot dammit!
Serving Suggestions
Lamb chops are incredibly versatile, and there’s no shortage of ways to pair them. If the braaimaster hasn’t chowed them all straight off the grill, you can serve your lamb with a side of roasted veg, a fresh salad, or even a traditional South African pap & sous.
🔥 Need more sides for your braai feast? Check out BraaiBoy’s top braai recipes page for more ideas
Mastering the art of perfect lamb chops isn’t just about the meat; it’s about creating an experience. The smoky aroma, the sizzling sound, and the tender, flavourful bite all come together to make braaing one of life’s greatest pleasures. So, grab your lamb chops, fire up the grill, and make your next braai unforgettable!
Let’s Connect
Got your own tips for perfect lamb chops? Share your secrets in the comments below, and be sure to tag me (@BraaiBoy on almost all social media platforms) in your braai photos and videos.
Happy braaing, maatjies!
