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Braai-Style Spiced Lamb Chops with Pine Nut

This is Part 2 of a Southern African braai-inspired series exploring how traditional grilling culture can be interpreted in a modern home kitchen, shaped by audience input and regional food traditions.

Braai culture across Southern Africa is not uniform. While some regions lean heavily toward beef cuts like T-bone steaks, others incorporate lamb, boerewors, chicken, or fish depending on geography, availability, and personal preference. This diversity highlights how braai is not a fixed recipe system, but a flexible cultural practice that adapts across communities.

This lamb chop recipe came from a recent poll I shared with you all, and I loved seeing what you wanted to explore next in this braai-inspired series.

For this dish, the lamb is marinated overnight using a blend of BBQ spices, curry powder, paprika, rosemary, garlic, and lemon, building deep layered flavour before being grilled and served as a full plate.

It is paired with a fresh salad trio of beetroot, potato, and garden salad, offering contrast in texture and temperature. The combination reflects a classic braai balance: rich, smoky protein alongside simple, fresh, cooling sides that complete the plate without overpowering it.

Start the series here: Peri-Peri Chicken Braai Plate with Cream Soda.

Yield: 2-4
Author:
Braai-Style Spiced Lamb Chops with Beetroot, Potato, and Garden Salads

Braai-Style Spiced Lamb Chops with Beetroot, Potato, and Garden Salads

Overnight BBQ-spiced braai-style lamb plate served with simple sides and inspired by Southern African grilling traditions and regional meat preferences.

Prep time: 15 MinCook time: 25 MinInactive time: 8 HourTotal time: 8 H & 40 M
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Ingredients

Lamb:
  • 4 lamb rib chops
  • 2 lamb shoulder chops
Marinade:
  • 2 tbsp olive oil (plus more if needed)
  • 2 tbsp Worcestershire sauce
  • 1½ tbsp lemon juice
  • 3 garlic cloves, minced
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp fresh rosemary, finely chopped
  • ½ tsp salt
  • 1 tsp black pepper
  • ½ tsp ground cumin
  • 1 tsp barbecue seasoning (I used Robertson’s)
  • 1 tsp curry powder
Garden Salad:
  • 6–8 cups spring greens
  • 1 cup cherry tomatoes, halved
  • ½ large cucumber, sliced
  • ½ large red onion, sliced or diced
  • Olive oil and balsamic vinegar, for dressing
  • Salt and black pepper, to taste
Beetroot Salad:
  • 3–4 cooked beets, diced
  • 2 tbsp white vinegar
  • 1 tsp sugar
  • ½ tsp salt
Potato Salad:
  • 4 butter potatoes
  • ⅓ cup mayonnaise
  • 1 tsp Dijon mustard
  • ½ cup slaw mix (cabbage and carrot)
  • ⅓ large red onion, finely diced
  • Salt and black pepper, to taste

Instructions

  1. In a large bowl, combine all marinade ingredients. Coat the lamb chops evenly, cover, and refrigerate for at least 4 hours, preferably overnight for deeper flavour.
  2. Remove the lamb from the fridge 20–30 minutes before cooking to allow it to come closer to room temperature.
  3. Prepare the beetroot salad by combining the diced beetroot, vinegar, sugar, and salt in a bowl. Mix well and set aside for at least 15 minutes.
  4. Boil the potatoes until fork tender. Drain and allow to cool slightly before chopping into chunks.In a bowl, combine the potatoes, mayonnaise, Dijon mustard, slaw mix, and red onion. Season with salt and black pepper, then mix until evenly coated.
  5. Add the spring greens, cherry tomatoes, cucumber, and red onion to a large bowl. When ready to serve. drizzle with olive oil and balsamic vinegar, season with salt and black pepper,
  6. Heat a grill pan, indoor grill, outdoor grill, or skillet over medium-high heat. Cook the rib chops for 3–5 minutes per side. Cook the shoulder chops for 5–7 minutes per side, depending on thickness and preferred doneness.
  7. Remove the lamb from the heat and rest for 5–10 minutes before serving.
  8. Plate the lamb chops alongside the beetroot, potato, and garden salads and serve immediately.

Notes

  • Overnight marination helps develop deeper flavour in the lamb.
  • BBQ spice gives the dish its smoky braai-style profile.
  • Lamb shoulder chops benefit from slightly longer cooking for tenderness.


Nutrition Facts

Calories

760

Fat (grams)

48 g

Carbs (grams)

34 g

Fiber (grams)

6 g

Sugar (grams)

10 g

Protein (grams)

42 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

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