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Name: Braaivleis
Total time: 1 h 30 min
Yield: Serves 4
Cuisine: South Africa
Ingredients: 1.2 kg lamb loin chops; 2 tbsp coarse salt; 1 tsp black pepper; 3 tbsp sunflower oil; 4 cloves garlic; 4 sprigs fresh rosemary; 1 lemon; 2 kg hardwood or braai wood

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South Africa1 h 30 minServes 4cocinado antes

Braaivleis

Ingredientes8

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

carneespecia y salsaotrosverdurafruta

Preparación

Light a wood fire in a braai and let it burn down to a bed of hot coals with no open flame.
Pat the lamb chops dry and season both sides generously with coarse salt and black pepper.
Crush the garlic and mix it with the oil and the leaves from the rosemary.
Brush the chops lightly with the garlic-rosemary oil.
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.
Move the chops to a cooler part of the grid if the fat flares, and baste once more near the end.
Rest the meat for 5 minutes, squeeze over lemon juice, and serve straight from the braai.