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Sticky Braai-Glazed Lamb Chops

Sticky Braai-Glazed Lamb Chops

Lamb chops that earn their crust. Marinated in Braai Marinade & Basting, then basted again and again with Grill Basting as they hit the coals, building layer after sticky layer until the outside is properly caramelised and the inside is still blushing pink. Built for a Sunday with nothing else on the agenda.

Time
155 min
Serves
4
Heat
No Heat
Level
Easy
  • Gluten-free
  • Dairy-free

Ingredients

  • 8 lamb chops (loin or rib)
  • 1/2 cup Minnies Braai Marinade & Basting
  • 2 cloves garlic, crushed
  • 1 tbsp olive oil
  • 1/3 cup Minnies Grill Basting, for the braai
  • Salt and black pepper, to taste
  • Fresh rosemary sprigs, to garnish (optional)

Method

  1. Place the lamb chops in a dish and pour over the Braai Marinade & Basting, crushed garlic and olive oil. Turn to coat each chop well.
  2. Cover and marinate in the fridge for at least 2 hours, turning once if you remember.
  3. Remove the chops from the fridge 20 minutes before cooking to take the chill off.
  4. Heat your braai or grill pan to medium-high. Season the chops with salt and pepper just before they go on.
  5. Grill the chops for 3-4 minutes per side for medium, basting with the Grill Basting each time you flip — this is what builds the sticky, caramelised crust.
  6. In the final minute, baste once more and let the glaze catch slightly at the edges without burning.
  7. Rest the chops for 3 minutes before serving.
  8. Garnish with fresh rosemary and serve straight off the grill.

Made with

  • FSSC 22000 Certified Annually audited food safety
  • Proudly South African Made in Durban since 1993
  • Free Shipping on Retail Orders over R500 Across South Africa