South African Braai Lamb Chops
South African Braai Lamb Chops — Afromeals Flavor, Flame & Fire
When it comes to grilling, South Africa does it best and they call it Braai. More than just a BBQ, Braai is a cultural celebration, a gathering of people, and a feast centered around smoky, fire-cooked meat seasoned to perfection.
At the heart of it all? The spice.
And that’s where Afromeals South African Braai Spice Blend takes center stage.
What is a Braai?
A Braai (Afrikaans for “grill”) is South Africa’s version of a cookout, but it’s so much more. It’s a tradition passed down through generations, where family and friends gather around the fire to share stories, laughter, and incredible food.
The grill is usually loaded with boerewors (sausages), chicken, steak, and lamb chops, all seasoned with bold, smoky spices.
Meet Afromeals South African Braai Spice Blend
Our South African Braai Blend is inspired by the vibrant flavors of the South African fire pit. It combines smoked paprika, garlic, coriander, chili, thyme, etc. and a touch of Brown sugar for a well-rounded, slightly smoky, and deeply savory profile.
Whether you’re cooking over flames or using a stovetop skillet, this blend brings Braai flavor anywhere.
Grilled or Seared Lamb Chops with Braai Spice
Few things match the flavor of lamb chops kissed by fire and coated in the warm, smoky spices of Southern Africa. Here’s how to make it with Afromeals:
Grilled or Seared Lamb Chops with South African Braai Seasoning
Ingredients
6 lamb chops (Fat trimmed)
2 tablespoon Afromeals South African Braai seasoning
1 teaspoon salt or to your taste (or bouillon powder)
1-2 tablespoon oil (olive or vegetable oil)
3 tablespoons stick of butter.
Direction
Pat dry lamb chops. Into a mixing bowl lamb chops (make sure to trim the fats of the lamb chops. Add Afromeals Braai seasoning, salt and/or bouillon powder and oil. Mix to combine. (Optional step: allow to marinade in refrigerator for two hours in a bowl covered). Preheat your grill. Cook chops 3–5 minutes per side for medium-rare, or to your preferred doneness. Place a slice of butter on each lamb chops until the butter melts then serve. For Pan searing, add another tablespoon oil in a cast iron pan or stainless-steel pan and bring it to medium high heat. Once oil and pan are hot, gently place lamb chops on its sides and allow it to cook for bout 3-5 minutes on each side until cooked to your doneness (See doneness chart below). Allow each side to sear/brown. Finish it off with butter by placing butter in the pan to melts then scoop the melted butter on the lamb chops for a minute until butter infuses into lamb chops (this is called butter basting). Serve with Pap and Chakalaka or grilled vegetables.
Here are the internal temperatures for lamb chop doneness, measured with a meat thermometer at the thickest part:
- Rare: 120–125°F (49–52°C) – very pink, soft texture
- Medium Rare: 130–135°F (54–57°C) – warm red center, tender and juicy (recommended)
- Medium: 140–145°F (60–63°C) – light pink center, slightly firmer
- Medium Well: 150–155°F (65–68°C) – mostly brown, starting to dry out
- Well Done: 160°F+ (71°C+) – fully cooked through, least tender
