Braai Lamb Chops

Ingredients

• 1.25 lbs lamb chops (6 to 8, about 1.5 inches thick)
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 2 cloves garlic, minced
• 1 tablespoon fresh lemon juice

Instructions

1. 1

   Pat the lamb chops dry on both sides using paper towels, pressing gently so the surface becomes completely dry—this helps them brown better.

2. 2

   Mince the garlic until the pieces are smaller than a grain of rice, about the size of pencil-tip dots.

3. 3

   In a small bowl, stir together 2 tablespoons olive oil, 1 teaspoon salt, 0.5 teaspoon black pepper, and the minced garlic until uniform.

4. 4

   Rub the oil-garlic mixture all over both sides of each lamb chop, coating them evenly and allowing the marinade to coat all surfaces.

5. 5

   Heat a grill or grill pan over medium-high heat until you see smoke rising and water droplets sizzle instantly when flicked on the surface, about 3 minutes.

6. 6

   Place the lamb chops on the hot grill, leaving 1 inch of space between each chop so heat can circulate around them.

7. 7

   Let the chops cook without moving them for 4 minutes—they should develop a dark brown crust on the bottom surface.

8. 8

   Flip each chop over using tongs and cook for another 3 to 4 minutes on the second side until brown and the meat feels firm but yields slightly to finger pressure—this indicates medium-rare doneness.

9. 9

   Transfer the chops to a plate and immediately drizzle 1 tablespoon fresh lemon juice across all of them.

10. 10

    Let the chops rest for 2 minutes before serving, which allows the juices to redistribute throughout the meat.

Tools you’ll need

• paper towels
• cutting board
• knife
• small bowl
• spoon
• grill or grill pan
• tongs
• meat thermometer (optional, for accuracy)
• plate

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