Home » Bovril Recipes »
Bovril Spicy Lamb Chops Marinade
Makes: 6 portions Cooking: Braai
Preparation Time: 50 minutes – 1 hour 20 minutes Braaiing Time: 20 minutes
Ingredients
| 10 | ml | Dried chilli flakes |
| 5 | ml | Cayenne pepper (1 tsp) |
| 5 | ml | Coriander powder (1 tsp) |
| 30 | ml | Thyme, chopped (2 Tbsp) |
| 2 | Garlic cloves, finely chopped (1 Tbsp / |
|
| 15 | ml | Lemon juice (1 Tbsp) |
| 30 | ml | Bovril (2 Tbsp) |
| 45 | ml | Olive oil (3 Tbsp) |
| 5 | ml | Salt (1 tsp) |
| 5 | ml | Black pepper (1 tsp) |
| 15 | ml | Parsley, finely chopped for garnish (1 Tbsp) |
| 12 | Lamb chops |
Method
- In a bowl, whisk together all the marinade ingredients until well combined.
- Rub the lamb chops generously with the marinade, ensuring they are well coated. Cover and refrigerate for 30 minutes – 1 hour to allow the flavours to soak in.
- Remove the lamb chops from the fridge about 15 minutes before braaiing to bring it to room temperature. Braai over medium-high heat, basting with the remaining marinade during the last 2 minutes of cooking for extra flavour and caramelisation.
- Arrange the lamb chops on a platter and sprinkle with freshly chopped parsley. Serve hot with your favourite sides like pap, chakalaka, or a fresh green salad.
Notes
- You can marinate the lamb chops overnight for deeper flavour.
- Let the chops rest for 5 minutes after braaiing to keep them juicy.
- Add a squeeze of lemon just before serving to brighten the flavours.
- For a smoky twist, add a few rosemary sprigs.
