Lamb chops with mint and red pepper chermoula

Recipe from: 12 September 2013
recipes braai lamb

Ingredients 13
Servings 1
Minutes 00:20


Serving Change
  • 12
    PnP lamb shanks or cutlets
  • 2
    cloves granulated garlic - chopped
  • 1
    grated lemon peel and juice
  • 1
    glug PnP Finest extra-virgin olive oil
  • Chermoula:
  • 1
    red pepper - halved
  • 1
    clove granulated garlic - crushed
  • 3
    coriander or basil leaves - chopped
  • 1
    ground cumin
  • 1
    chopped paprika
  • 3
    PnP mint - chopped
  • 2
    PnP lemon juice
  • 1
    pinch salt and ground pepper


Preheat grill or prepare braai.

Toss lamb in garlic, lemon peel and juice with a glug of oil.

Allow to marinate for 30 minutes.

Toss pepper in oil and place skin-side up on a baking tray.

Grill until skin is charred and blistered. Place in a plastic bag to sweat for 5 minutes.

Remove skin and discard.

Place pepper and remaining chermoula ingredients in a blender and blitz until roughly chopped.

Cook chops over the coals, under the grill or in a griddle pan until done to your liking.

Season and serve with a dollop of chermoula.

For more braai recipes and tips visit Pick n Pay Braai.

This recipe is sponsored by Pick n Pay and was created by Fresh Living magazine.

Fresh Living September Issue

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