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Braai Lamb Chops charred over the coals, basted in Wilson's Rosemary Flavoured Oil

Braai Lamb Chops

Lamb chops marinated in red wine, lemon and rosemary, braaied fat-side-down first, then basted continuously in Wilson's Rosemary Flavoured Oil until the herb chars into the meat. Adapted from a winey oregano-and-lemon lamb chop technique, with rosemary in place of oregano as the classic pairing for lamb.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating 2 hours
Total Time 2 hours 30 minutes
Servings: 4
Course: Main Course
Cuisine: South African
Ingredients Method Notes

Ingredients
  

  • 8 lamb chops loin or rib
  • 125 ml red wine
  • Juice of 1 lemon
  • 60 ml Wilson's Rosemary Flavoured Oil plus extra for basting
  • 3 sprigs fresh rosemary leaves picked and roughly chopped, plus extra whole sprigs for basting
  • 3 cloves garlic crushed
  • Salt and black pepper to taste
  • Wooden or metal skewers optional, for skewering

Method
 

  1. Combine the red wine, lemon juice, Wilson's Rosemary Flavoured Oil, chopped rosemary, garlic, salt and pepper in a large bowl or dish.
  2. Add the lamb chops and turn to coat well. Cover and marinate in the fridge for at least 2 hours, or overnight for a deeper flavour.
  3. Remove the chops from the fridge 30 minutes before braaing. If skewering, thread 2 chops per skewer through the fat cap to hold them upright.
  4. Light the fire with wood, then add charcoal once it's burned down to good coals, and let the whole lot get properly hot before the chops go on.
  5. Place the chops fat-side down first and hold them there until the fat renders and turns golden and crisp, 3-4 minutes.
  6. Turn and braai the chops over direct heat, basting with extra Wilson's Rosemary Flavoured Oil and turning every minute or so, until well charred outside and still pink in the middle, about 6-8 minutes more.
  7. In the last few minutes, drag a whole rosemary sprig through the basting oil and brush it directly over the chops so the herb chars slightly against the meat.
  8. Rest for 5 minutes before serving.

Notes

Storage: keep covered in the fridge for up to 2 days. Make-ahead: the marinade can be made a day ahead and kept in the fridge. Freezing: marinate then freeze the raw chops for up to 2 months; thaw fully before braaing. Serving suggestion: serve with chakalaka, roosterkoek or a char-grilled vegetable salad.