Recipes for grilled lamb chops and sirloin in South Africa — Daily Maverick

In South Africa, Daily Maverick published two recipes for cooking meat on a braai — a charcoal grill. Author Tony Jackman suggests making lamb chops in panko breadcrumbs with rosemary, lemon zest and garlic, as well as cooking a whole piece of beef sirloin with a fat layer on the grill.

Lamb chops in panko

For four to six lamb loin chops, combine a heaped tablespoon of panko, finely grated zest of one lemon, a teaspoon of garlic flakes, a tablespoon of finely chopped rosemary, black pepper and salt. The author notes that flour is not needed for this coating: the breadcrumbs, garlic and rosemary adhere well to the surface of the meat.

The chops should be patted dry, coated in the mixture on all sides and left while the coals are prepared. On the grill, they are recommended to be cooked for eight to 12 minutes, turning once. After that, the meat should rest in a warm place for another 10 minutes.

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Whole sirloin over coals

For the second dish, Jackman uses a piece of beef sirloin weighing from 1.5 to 2 kilograms, intended for eight servings. The meat is coated with a mixture of garlic flakes, paprika, black pepper, salt, olive oil and wholegrain mustard. The amount of spices and mustard can be increased for a larger piece.

The sirloin is first placed on the grill with the fat layer facing down and cooked for about 10 minutes, then turned for another five minutes. Next, the coals are spread out, leaving hotter and less hot zones, and the meat is moved to lower heat for 30–40 minutes. The time depends on the thickness of the piece and the desired degree of doneness. Before slicing, the beef is recommended to rest for 15 minutes and be served with wholegrain mustard.