South Africa is where you may get the greatest weather, the best produce, and the best chances for spectacular feasts. To honour their rich cultural background, they enjoy preparing dishes that draw from several traditions. The greatest way to celebrate friendship and flavour is with these grilled lamb chops seasoned with Indian spices. Thanks to the sealed nature of a Weber braai, your chops will remain juicy on the inside while developing a flavorful brown crust on the exterior from the wonderful seasonings.
GRILLED LAMB CHOPS WITH INDIAN SPICES SUGGESTIONS
Delicious Indian spices like cumin, coriander, garlic, and ginger are used to create a fragrant marinade. Tenderizing and brightening the lamb’s deep flavour, lemon juice is a must. Do not open the Weber braai cover until it is ready to flip the chops. The mint sauce and roasted veggies pair very well with these lamb chops.
Conditions are ideal for a cookout, so fire up the Weber braai and prepare to entertain some guests. Grilled lamb chops seasoned with Indian spices are a delicious way to celebrate good food.
GRILLED LAMB CHOPS WITH INDIAN SPICES RECIPE
Course: Main
Cuisine: South African, Indian
Difficulty: Easy
Servings: 4 servings
Prep time: 20 minutes
Cooking time: 12 minutes
INGREDIENTS
-
8 lamb loin chops
- For the marinade
-
¼ cup extra virgin olive oil
-
2 tbsp. fresh lime juice
-
1 tbsp. finely chopped garlic
-
1½ tsp coarse sea salt
-
1 tsp ground coriander
-
1 tsp ground cumin
-
½ tsp ground ginger
-
½ tsp freshly ground black pepper
METHOD
- In a small bowl whisk the marinade ingredients.
- Arrange the chops on a large, rimmed plate. Spoon or brush the marinade over the lamb chops, turning them to coat them evenly. Cover with plastic wrap. Refrigerate for 1 to 2 hours.
- Remove the chops from the refrigerator and let them stand at room temperature for 20 to 30 minutes before grilling.
- For the braai
- Grill the chops over direct high heat until nicely marked on both sides and grilled to your desired doneness, 4 to 6 minutes for medium rare, turning once or twice. Keep the lid closed as often as possible during grilling. Serve warm.
»GRILLED LAMB CHOPS WITH INDIAN SPICES RECIPE«