Rosemary lamb chops – braai / barbecue – the South African way
Lamb chops cooked over a wood fire / braai is perfect, tasty, delicious. I usually rub rosemary, salt and pepper into mine and they come out perfectly delicious every time.
As mentioned on previous posts, in South Africa we prepare quite a few meals over an open wood fire. It gives a delicious taste to the food and also create a wonderful atmosphere to entertain and relax with friends.
When I prepare our lamb chops for a braai I flavour them with fresh rosemary leaves, salt and pepper. Rub it into the flesh on both sides and let it rest for a few minutes before you put it onto the grid over the coals. It needs a bit of time to absorb the flavour.
Your coals need to be at a temperature where you must be able to hold your hand over the coals for no more than 5 counts (your coals need to stay at this temperature right until the meat is ready). Place the meat onto the grid, turn every once in a while to prevent it from burning (you will usually see water forming on top of the meat). You want your meat to be cooked through. Lamb chops are more fatty, your meat will be more juicy and can, because of this, be prepared more well done, you will get a delicious crispy flavour. No pink meat here. Lamb chops are not prepared like steaks, it is prepared more well done.
You will get a delicious wooded rosemary blend on the meat, it really goes perfectly together. Serve your lamb chops with a braaibroodjie / wood fired toasted cheese sandwich, fresh salad and vegetables and a nice glass of red wine.