Garlic Chilli Lamb Chops Recipe for the Braai
- 3 hours ago
- 2 min read
Few things feel more South African than putting lamb chops on the braai.
These Garlic Chilli Lamb Chops take that familiar favourite and build in plenty of flavour with garlic, fresh herbs, ginger, lemon and Funky Ouma African BBQ Spice.
The result is a simple marinade that works particularly well over medium-hot coals, with Boland Cellar Ahintof Spice Shiraz alongside.
Garlic Chilli Lamb Chops
Prep time: 10 minutes
Marinating time: 1–2 hours
Cooking time: 8–10 minutes
Serves: 5
Ingredients
¼ cup olive oil
3 tsp lemon juice
1 tsp fresh ginger, minced
¼ cup fresh oregano, finely chopped
2 tsp fresh rosemary, finely chopped
2 tbsp crushed garlic with chillies
1¼ tbsp salt
1 tbsp black pepper
1½ tbsp Funky Ouma African BBQ Spice
10 lamb chops
How to make Garlic Chilli Lamb Chops
In a large bowl, combine the olive oil, lemon juice, ginger, oregano, rosemary, garlic, salt, black pepper and Funky Ouma African BBQ Spice.
Add the lamb chops and coat them thoroughly in the marinade.
Cover and refrigerate for 1–2 hours, allowing the flavours to work their way into the meat.
While the lamb is marinating, get the fire going and open a bottle of Boland Cellar Ahintof Spice Shiraz to breathe.
Once your coals are medium-hot, place the lamb chops on the braai.
Cook for 4–5 minutes on each side for medium-rare.
Serve straight from the braai with a generous glass of Ahintof Spice Shiraz alongside.
What wine goes with lamb chops?
Lamb has enough flavour to stand up to a fuller red wine, particularly when it is cooked over the coals and paired with garlic, chilli and herbs.
Ahintof Spice Shiraz is a natural choice for this recipe, keeping the focus on the bold flavours of the braai rather than trying to make the pairing overly complicated.
The best part is that you can start with the food and let the wine follow.
Keep experimenting. There is always something to consider.