Braaivleis

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   In a medium bowl, combine the minced garlic, chopped fresh rosemary, lemon juice, olive oil, red wine vinegar, paprika, cumin, salt, and black pepper to create the marinade.

   Ongeveer 2 min

   Tip van de kok: Ensure all ingredients are well mixed for an even flavor distribution.

2. 2

   Place the lamb chops in a large, shallow dish or a resealable plastic bag.

   Ongeveer 1 min

3. 3

   Pour the marinade over the lamb chops, ensuring each piece is thoroughly coated.

   Ongeveer 1 min

4. 4

   Cover the dish or seal the bag and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to meld.

   Ongeveer 15 min

   Tip van de kok: For best results, marinate for at least 2 hours.

5. 5

   Prepare your braai (barbecue) for medium-high heat. The coals should be glowing red with a light layer of ash.

   Ongeveer 10 min

   Tip van de kok: If using a gas grill, preheat to medium-high heat.

6. 6

   Remove the lamb chops from the marinade, allowing any excess to drip off.

   Ongeveer 1 min

   Tip van de kok: Discard any remaining marinade.

7. 7

   Place the lamb chops directly on the hot grill grates.

   Ongeveer 1 min

   Tip van de kok: Leave some space between each chop for even cooking.

8. 8

   Grill for 4-6 minutes per side for medium-rare, or longer for your desired doneness.

   Ongeveer 12 min

   Tip van de kok: Use tongs to turn the chops to avoid piercing them and losing juices.

9. 9

   Once cooked, remove the lamb chops from the grill and transfer them to a clean plate.

   Ongeveer 1 min

10. 10

    Cover the chops loosely with foil and let them rest for 5-10 minutes before serving.

    Ongeveer 10 min

    Tip van de kok: Resting allows the juices to redistribute, resulting in more tender and flavorful meat.