About this Dish
South Africa's sacred ritual — a wood fire barbecue that is as much social institution as cooking method. Boerewors (spiced farmer's sausage), sosaties (marinated skewers) and lamb chops grilled over real wood coals. The braai master controls the fire with authority. No South African social gathering of consequence happens without a braai. The braai has been proposed as a unifying national symbol transcending South Africa's divided history.
IngredientsServes 6
🌿Boerewors sausage, 1kg (coiled, kept whole)
🥩Lamb loin chops, 6 pieces (about 1.2kg)
🧅Red onions, 3 large, cut into thick wedges
🍋Lemons, 2, juice and zest
🧄Garlic cloves, 6, crushed
🌶️Dried chilli flakes, 1 tsp
🫒Olive oil, 80ml
🧂Coarse sea salt and cracked black pepper, generous amounts
🌿Fresh rosemary, 4 sprigs
🍯Apricot jam, 3 tbsp (for basting)
Method
1
Build your fire using real hardwood or hardwood briquettes — never use lighter fluid as it ruins the flavour. Light it at least 45 minutes before you cook, you need deep glowing coals with white ash on top, not open flame.2
While the fire gets going, mix together the olive oil, lemon juice and zest, crushed garlic, chilli flakes, rosemary, salt and pepper in a bowl. Coat the lamb chops thoroughly in this marinade and leave them to rest at room temperature for at least 30 minutes — never put cold meat straight on the braai.3
The braai master's golden rule: hold your palm 10cm above the grid — if you can only hold it there for 3–4 seconds, the coals are ready. Place the grid at the right height and give it a good rub with an oiled paper towel.4
Place the boerewors coil on the grid first, keeping it whole — never prick it or you lose all the fat and flavour. Cook it for about 15–20 minutes, turning gently only once or twice with tongs, until it's golden brown and cooked through.5
Add the lamb chops to the hot part of the grid and cook for 4–5 minutes each side for a blush of pink in the middle, or longer if you prefer well done. During the last 2 minutes, brush each chop generously with warmed apricot jam and let it caramelise into a sticky glaze.6
Toss the red onion wedges onto the cooler edges of the grid while the meat rests, letting them char and soften for about 10 minutes — they become wonderfully sweet and smoky. Rest all the meat for 5 minutes before serving, covered loosely with foil.7
Serve everything straight off the grid onto a big board in the middle of the table — braai is communal eating. Accompany with pap, chakalaka, or fresh white bread rolls, and let everyone help themselves.User Reviews
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