There’s nothing quite like a lamb chop straight off the grill. This braaied rack of lamb recipe comes with a delicious wholegrain mustard and apricot glaze to accompany your chops.
Braaied Rack of Lamb with Wholegrain Mustard and Apricot Glaze
You also might like: Braaied Seafood Skewers
Prep time: 15 minutes
Marinating time: 30 – 30 minutes
Braaiing time: about 20 minutes
You also might like: 100% South African Marinade
1 cup smooth apricot jam
½ cup wholegrain mustard
¼ cup extra-virgin olive oil
3 tablespoons finely chopped fresh thyme leaves
6 garlic cloves, crushed
2 racks of lamb, each about 1 kg, trimmed
2 teaspoons coarse sea salt or rock salt
1½ teaspoons freshly ground black pepper
You also might like: Olive-butter Braaied Mielies
- Whisk the glaze ingredients. Transfer 1/3 cup of the glaze to another bowl and set aside to brush on the racks of lamb when they come off the braai. Rub the remaining glaze all over the lamb, spreading more on the meaty side than on the bone side. Marinate the lamb at room temperature for 20–30 minutes. Season evenly with the salt and pepper.
- Prepare the braai for direct cooking over medium heat 180°–230°C (350°–450°F).
- Braai the lamb, bone side down first, over direct medium heat, with the lid closed, until cooked to your desired doneness, about 20 minutes for medium rare, turning occasionally and watching closely to avoid flare-ups. Remove from the braai and brush with the reserved glaze. Leave to rest for about 5 minutes.
- Cut the lamb between the bones into individual chops. Serve warm.
Taken from Weber Classics: The Ultimate Braai Book (Struik Publishers).
A journalist by trade, features writer on occasion and now the digital editor of SA Country Life. The first chance she gets, Leigh will tell you about a podcast she was recently listening to and how you simply have to make the move from radio. In a previous life, she once taught English on Jeju which left her with an insatiable craving for kimchi.