Braai Lamb Chops

Step 1

Pat the lamb chops dry on both sides using paper towels, pressing gently so the surface becomes completely dry—this helps them brown better.

Step 2

Mince the garlic until the pieces are smaller than a grain of rice, about the size of pencil-tip dots.

Step 3

In a small bowl, stir together 2 tablespoons olive oil, 1 teaspoon salt, 0.5 teaspoon black pepper, and the minced garlic until uniform.

Step 4

Rub the oil-garlic mixture all over both sides of each lamb chop, coating them evenly and allowing the marinade to coat all surfaces.

Step 5

Heat a grill or grill pan over medium-high heat until you see smoke rising and water droplets sizzle instantly when flicked on the surface, about 3 minutes.

Step 6

Place the lamb chops on the hot grill, leaving 1 inch of space between each chop so heat can circulate around them.

Step 7

Let the chops cook without moving them for 4 minutes—they should develop a dark brown crust on the bottom surface.

Step 8

Flip each chop over using tongs and cook for another 3 to 4 minutes on the second side until brown and the meat feels firm but yields slightly to finger pressure—this indicates medium-rare doneness.

Step 9

Transfer the chops to a plate and immediately drizzle 1 tablespoon fresh lemon juice across all of them.

Step 10

Let the chops rest for 2 minutes before serving, which allows the juices to redistribute throughout the meat.