Grilled Lamb Loin Chops with a Mint & Grilled Peach Salsa
Lamb Loin Chops grilled on the braai
Having a braai (or, for non-South Africans, barbecue done authentically, ideally with wood and not briquettes) is a quintessentially South African cooking method. One of my favourite types of meat on the fire, is lamb loin chops. This recipe pairs the lamb with mint and grilled peach salsa, which is a delicious combination!
Ingredients to make the Grilled Lamb Loin Chops with a Mint & Grilled Peach Salsa
4 thick cut lamb loin chops (roughly 650g, get your butcher to cut them specially)
20g of rosemary for marinating
2 tbsp fresh chopped garlic
1/3 cup of olive oil
2 fresh peaches cut in half and pitted
1 cup of sweet corn boiled
1/3 cup of mint
1/2 a red onion
2 tsp smokey paprika
Juice of one lemon
Salt and freshly ground black pepper to taste
How to Make the Grilled Lamb Loin Chops with a Mint & Grilled Peach Salsa
Cover the lamb chops in the olive oil, rosemary, garlic and black pepper. To get the best results leave this to marinade for up to 12 hours in an airtight plastic container in the fridge.
Dice the peaches and set aside.
Char the sweet corn on high heat with a dash of olive oil.
Dice the red onion.
Chiffonade (fancy term for slicing herbs into thin strips) the mint.
Add the onion, peaches and sweet corn, mint, lemon juice and salt and black pepper and then set aside in the fridge to marinate for at least 1 hour.
Ensure you have a medium high fire ready and then shake off the excess oil and remove the rosemary as this will catch alight and burn the meat. The aim is to char the meat, you don’t want it to catch on fire. Cook the chops to medium rare If you are using a meat thermometer, the internal temperature should be 62 degrees.
Once you have taken the lamb chops off the fire, you should wrap them in tinfoil and let the meat rest for 10 minutes.
After resting, you can serve the lamb chops with a healthy side of salsa.
Enjoy! Please tag me on Instagram if you’ve made this recipe, I’d love to see it!This recipe first appeared on Juicy Delicious SA.
More Braai recipes
Below the newsletter block, you will find some more braai recipes.
There are a lot of different types of meats you can cook on the braai. How about this Prime Rib Roast with Exotic Mushroom Sauce and Pak Choy? You can also make a Leg of Lamb on the braai or a Lemon & Herb Peri-Peri and Rosemary Deboned Leg of Lamb. I’ve also made Ostrich Fillet Kebabs with Nectarine and Rosemary on the braai.
Other than meat, South Africans also love to put seafood on the braai. This braaied snoek recipe with plum jam is a winner.
If you’re looking for a side on the braai, you can either make this pull bread with pesto, mozzarella and Hellmann’s mayonnaise or make traditional braai broodjies (keep an eye out for my secret ingredient). If you have leftover gammon, these gammon braai broodjies are also to die for.
About Shawn Godfrey
Photo credit: Niki M Photography
Shawn Godfrey is an entrepreneur based in Cape Town, South Africa. After the Covid-19 lockdown saw his business in financial distress, cooking was the creative outlet that helped to keep him sane. To keep track of his recipes, and encourage friends and families to join him, he starts his instagram account The Roasted Dad.
Fast-forward to late 2021 - on a whim Shawn (encouraged by his wife Lianne) enters MasterChef South Africa. It is a crazy time of life: running a 200 people business and struggling to keep it profitable, two small children with a third on the way, and about to move into a new house. But when Shawn gets selected to be one of the 20 contestants participating in the fourth season of MasterChef South Africa, he decides to go all in. Leaving his 7-month-pregnant wife to look after their then three and one-year-old children, he battles it out and comes back home five weeks later with the trophy and a million rand prize money in his pocket.
It all started with an Instagram account, but The Roasted Dad is so much more now. Shawn has stayed his entrepreneurial self and whilst he hosts Private Dinner Parties and Cook-with-Me Demos, does Restaurant Take-Overs, he still runs the lighting company and several other businesses.
On his blog, Shawn shares Restaurant Reviews and Accommodation Reviews, and gives an insight into the wild and wonderful life he leads together with his wife Lianne, and their three children Aiden (6), Olivia (4) and Harvey (2).
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