Braaivleis

Ingredients8

• lamb loin chops1.2 kg
• coarse salt2 tbsp
• black pepper1 tsp
• sunflower oil3 tbsp
• garlic4 cloves
• fresh rosemary4 sprigs
• lemon1
• hardwood or braai wood2 kg

Method

1. Light a wood fire in a braai and let it burn down to a bed of hot coals with no open flame.
2. Pat the lamb chops dry and season both sides generously with coarse salt and black pepper.
3. Crush the garlic and mix it with the oil and the leaves from the rosemary.
4. Brush the chops lightly with the garlic-rosemary oil.
5. Place the chops on a grid over medium-hot coals and grill, turning once, until well browned outside and still pink inside, about 4 to 6 minutes per side.
6. Move the chops to a cooler part of the grid if the fat flares, and baste once more near the end.
7. Rest the meat for 5 minutes, squeeze over lemon juice, and serve straight from the braai.