Braai (Grilled Lamb): South Africa’s Beloved Outdoor Feast

Ingredient Overview: Simple, Bold Flavors

Let’s look at what you’ll need and how to make it your own:

• Lamb (300g):
  Use lamb chops, leg steaks, or cubes for skewers. Good marbling gives the best juicy results.
  Substitute: Beef, pork, or chicken work as alternatives, adjusting grill time.

• Onion (1, about 50g):
  Sliced and served alongside for sweetness and aroma or grilled until tender as a side.

• Oil (2 tbsp):
  Helps the spices stick and keeps lamb juicy while grilling.

  • Suggestions: Olive oil, sunflower oil, or canola oil.

• Salt (1 tsp):
  Essential seasoning—pulls out the lamb’s natural flavor.

• Paprika (1 tsp):
  Adds gentle smokiness and color.

  • Substitute: Smoked paprika, chili powder, or add a pinch of dried herbs (rosemary, thyme, or oregano) for a personal twist.

Optional add-ins:

• Garlic or lemon zest in the marinade for extra brightness.

• Black pepper or crushed red pepper for subtle heat.

• A sprig of fresh rosemary on the grill for aroma.

Nutrition Facts (Per Serving; Recipe Makes 2 Servings)

• Calories: ~320 kcal

• Protein: 22g

• Fat: 25g

• Carbohydrates: 4g

• Fiber: 1g

• Sugars: 1g

• Sodium: 740mg

Nutrition Highlights:
Lamb offers lean protein, iron, and healthy fats, while grilled onions contribute fiber and subtle sweetness. Served with salad or pap, it’s a balanced and flavorful meal.

Step-by-Step Instructions: South African Braai, Made Easy

Step 1: Marinate the Lamb

1. In a large bowl or sealable bag, combine lamb pieces, oil, salt, and paprika.

2. Toss well (add onion slices here, if you want them grilled and caramelized).

3. Cover and marinate in the fridge for at least 1 hour (up to overnight for deeper flavor and tenderness).

Step 2: Preheat the Grill

1. Preheat your outdoor grill, barbecue, or grill pan to medium-high heat.

2. Oil the grates lightly to prevent sticking.

Step 3: Grill to Perfection

1. Place marinated lamb on the hot grill.

2. Grill for about 10 minutes per side, turning once (for medium, slightly pink inside).

3. Grill onions at the same time until caramelized and soft.

4. If using skewers, rotate every few minutes for even cooking.

Step 4: Rest & Serve

1. Remove lamb from grill and let it rest a few minutes to retain its juices.

2. Serve hot with the grilled onions and your favorite sides—pap (maize porridge) or a fresh, crisp salad are traditional favorites.

Grilling Tips for Juicy, Flavorful Lamb

• Marinate well: The longer, the better—marinating tenderizes the meat and infuses it with flavor.

• Don’t overcook: Lamb is best when slightly pink inside. Use a meat thermometer (63°C / 145°F for medium).

• Let it rest: Resting for a few minutes after grilling makes the lamb juicier.

• Grill the onions: This brings sweetness and softness—perfect for serving on top or on the side.

• Skewer it up: Make lamb kebabs for an easy-to-share party version.

Serving Ideas: Complete Your Braai

• With Pap: Serve lamb over a mound of creamy maize porridge, perhaps topped with tomato or onion gravy.

• Salad Sides: A simple tomato, cucumber, and onion salad, or coleslaw for crunch and brightness.

• Sambals: Add chutney, hot sauce, or chili relish for extra zest.

• Grilled Veggies: Peppers, zucchini, and corn cobs make great companions on the grill.

• Flatbread: Wrap lamb and onions in warm pita or naan for easy eating.

FAQ: Braai & Grilled Lamb

Q: Can I grill lamb indoors?
A: Yes—a grill pan or broiler in your oven does the job if you don’t have an outdoor grill.

Q: How long should I marinate it?
A: At least 1 hour, but overnight is ideal for maximum flavor and tenderness.

Q: Can I use lamb rack or chops?
A: Definitely! Chops are classic for braai—just adjust grill time (8–10 minutes per side for thick chops).

Q: Is this dish gluten-free?
A: Absolutely—just be sure your spices and accompaniments are gluten-free.

Q: What’s the best way to serve leftovers?
A: Slice and add to wraps, salads, or sandwiches the next day.