Juicy lamb loin chops

A juicy, tender chop is always welcome at any braai.
lamb lion chops, recipes, food24, heritage day,bra

Recipe from: 21 September 2016
Preparation time: 2-12h
Cooking time: 10 min


  • 8
    Lamb loin chops (thick cut 3cm each)
  • 1/4
    Olive oil
  • 1/3
    Balsamic vinegar
  • 2
    Dijon mustard
  • 3
    freshly chopped Rosemary
  • 3
    garlic cloves crushed
  • freshly ground black pepper
Servings: Change Serving


Mix the ingredients together in a bowl.

Score the fat of the loin chops with a sharp knife.

Put the chops in to the marinade and leave for 2-12 hours.

Make sure that the grill of the braai is searing hot. Place the chops onto the braai and turn after about 3 minutes.

Put the fat side down to get crispy but be careful that the fat does not burn when the flames rise up.

Once cooked, cover in tin foil for a few minutes to rest. Grind some sea salt over the chops and they are ready to serve.

Reprinted with the permission of Bluff Meat Supply.

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Tip of the day

Selecting lamb
The meat should be a pinky red in colour with a layer of fat that is creamy white.

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