Ingredients

Method

• 850 g lamb rack, at room temperature
• 20 g Woolworths lamb rub
• 2 T olive oil
• For the Mexican BBQ sauce:
• 2 Woolworths chipotle peppers in adobo, finely chopped
• ½ cup tomato sauce
• 1 T apple cider vinegar
• 1 t smoked paprika
• salt, to taste
• For the chimichurri, mix:
• 2 cloves garlic, minced
• 1 red chilli, finely chopped
• ¼ cup fresh coriander, finely chopped
• ¼ cup fresh mint, finely chopped
• 2 T dill, finely chopped
• 2 T fresh Italian parsley, finely chopped
• ¼ cup olive oil
• 3 T red wine vinegar
• 3 T lemon juice

Method

Ingredients

1. Wrap the lamb bones in foil so they don’t burn. Mix the rub and oil and rub all over the lamb.

2. To make the Mexican BBQ sauce, mix all the ingredients except the salt, then simmer for 5 minutes. Season to taste.

3. Place the lamb over medium coals, skin-side down, and braai for 25 minutes, or until the internal temperature reaches 63°C. Rest for 5 minutes.

4. Slice the lamb into chops. If it’s underdone, place back on the braai for a few minutes. Serve with the BBQ sauce and chimichurri.

Cook's note: Wrapping the bones in foil will prevent them from burning.

Find more braai recipes here. 

Photograph: Jan Ras 
Food assistant: Nicola Naude
Student assistant: Marizen Smit