Lamb chops are a firm favourite in the South African household, whether they are on the braai or done in the pan or oven both in the hotter months and even deep into Winter. It is a much milder flavoured meat, and preferred over the ‘gamier’ taste of mutton (which normally finds itself in a stew or potjie). Lamb is particularly flavourful and juicy, so it’s easy to understand why it is the star of any meal, even without much fuss of fancy trimmings.
The versatility of lamb chops also attribute to their popularity in most households. There are so many different ways of preparing lamb chops and they pair well with most vegetables and fresh herbs. They also don’t take long to prepare or cook, which makes them ideal for meals during the week or when you’re hosting a dinner party – as they don’t keep you too long from your guests.
If you’re looking for a delicious and quick recipe for lamb chops, try the following recipe for Grilled Lamb Chops with Fresh Mint. This may just be your family’s next firm favourite!
Grilled Lamb Chops with Fresh Mint
Everyone has their go-to lamb chop recipe, but it’s time to try something new!
- 2 large garlic cloves, crushed
- 1 Tbsp fresh rosemary leaves
- Pinch cayenne pepper (optional)
- Coarse sea salt
- Freshly ground black pepper
- 2 Tbsp extra-virgin olive oil
- 6 lamb rib chops, the thinner the better
- 1 bunch fresh mint
Place the garlic, rosemary, cayenne, salt and pepper into a food processor. Pulse until combined. Add the olive oil and process into a paste. Rub the paste on the lamb chops, coating both sides thoroughly. Marinate for at least 1 hour (or overnight) in the refrigerator.
When ready to prepare the chops, remove them from refrigerator and allow to come to room temperature, about 20 minutes.
Heat a grill pan over high heat until very hot. Turn the vent fan on high! Place the chops on the hot pan and sear for about 2 minutes. Turn the chops and cook for another 3 to 3 1/2 minutes, depending on desired level of doneness. Remove the chops from the pan to serving plates and allow to rest for a few minutes.
Remove the mint leaves from the stem, stack them and slice thinly. Sprinkle the lamb chops generously with the fresh mint and serve.