Pep ’n Zest Garlic Butter Lamb Chops on the Fire

Ingredients

• 8 lamb loin or rib chops
• 2 tbsp BlixSam Pep ’n Zest (Lemon Pepper)
• 2 tbsp olive oil
• 3 tbsp butter, softened
• 3 garlic cloves, crushed
• 1 tbsp fresh parsley, finely chopped
• 1 tsp fresh lemon juice
• ½ tsp lemon zest
• Extra Pep ’n Zest, for finishing
• Salt, only if needed
• Lemon wedges, for serving

Method

1. Remove the lamb chops from the fridge about 20–30 minutes before braaiing and pat them dry.
2. Rub the chops with olive oil and season generously on both sides with Pep ’n Zest.
3. Prepare a hot braai fire and allow the coals to reach a good direct-grilling heat.
4. Place the chops over the hot coals and braai for approximately 3–4 minutes per side, depending on their thickness and preferred doneness.
5. Meanwhile, combine the softened butter, garlic, parsley, lemon juice, lemon zest and ½ tsp Pep ’n Zest.
6. During the final minute on the fire, lightly brush the chops with some of the Pep ’n Zest garlic butter.
7. Remove from the braai and immediately spoon more flavoured butter over the hot chops.
8. Rest for 5 minutes before serving.
9. Finish with a light sprinkle of Pep ’n Zest and serve with fresh lemon wedges.

💛 BlixSam Tip