Succulent Lamb Chops

6 People
30 min.
intermediate

Who can resist crispy, sizzling chops straight from the braai? Rosemary is a classic pairing for lamb, and a buttery baste seasoned with Robertsons Braai & Grill All-In-One adds a memorable burst of flavour to these chops. Serve with mint sauce and a bean salad.

Tips

Avoid cooking lamb chops over very hot coals, as they may burn. Braai them over gentle medium coals, so you have more control and can ensure that they’re cooked to the doneness you prefer.

Ingredients

12 lamb loin chops
30 ml (2 Tbsp) sunflower oil
45 ml (3 Tbsp) Robertsons Braai & Grill All-In-One
180 ml (¾ cup) balsamic vinegar
60 ml (¼ cup) brown sugar
30 ml (2 Tbsp) butter
10 ml (2 tsp) Robertsons Rosemary

Cooking Method

Place the lamb chops on a board, brush them with the oil, and season with Robertsons Braai & Grill All-in-One. Set aside.
Place the balsamic vinegar and brown sugar into a small saucepan and cook over a low to medium heat until the sugar has dissolved and the mixture coats the back of a spoon.
Add the butter and Robertsons Rosemary, then remove the pan from the heat and stir gently until the butter has melted.
Place the lamb chops on the grid and braai over gentle medium coals for 10 minutes on each side (or until done to your liking), basting them occasionally with the glaze so they are well coated.
Serve hot.