A proper Charkii braai deserves lamb chops with a deep smoky crust, juicy pink centre, and layers of South African flavour. This upgraded recipe uses a dry brine, aromatic spice rub, and a rosemary-garlic basting butter to take ordinary lamb chops to braai competition level.

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Ingredients

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Lamb

• 6–8 thick-cut lamb loin chops (2.5–3cm thick

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Charkii Braai Rub

• 1½ tsp smoked paprika

• 1 tsp ground coriander

• 1 tsp ground cumin

• 1 tsp coarse sea salt

• ½ tsp freshly cracked black pepper

• ½ tsp brown sugar

• ½ tsp garlic powder

• ¼ tsp onion powder

• Pinch of ground cinnamon

• Pinch of cayenne pepper (optional)

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Rosemary-Garlic Basting Butter

• 50g salted butter

• 2 cloves garlic, finely minced

• 1 tbsp fresh rosemary, finely chopped

• 1 tsp lemon zest

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To Finish

• Fresh lemon wedges

• Flaky sea salt

• Fresh chopped parsley or coriander

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Method

1. Dry-Brine for Maximum Flavour

One hour before cooking, lightly salt the chops on both sides.

Place uncovered in the fridge for 45–60 minutes.

This helps:

• Draw seasoning into the meat

• Improve moisture retention

• Create a better crust on the Charkii grill

Remove from the fridge 20 minutes before cooking.

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2. Season

Combine all rub ingredients.

Lightly coat chops with olive oil and apply the rub generously to all sides.

Allow the seasoning to settle into the meat while the braai reaches cooking temperature.

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3. Build the Perfect Charkii Fire

For the best result:

• Hot bed of glowing coals

• No large flames

• Two cooking zones:

  • Direct high heat

  • Indirect medium heat

Add a small chunk of apple, pecan, or hickory wood to the coals 5 minutes before cooking for a subtle smoky aroma.

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4. Braai the Lamb

Place chops directly over the hot side.

Cook:

• First side: 3–4 minutes

• Second side: 3–4 minutes

Turn only once.

When flipping, rotate each chop 90° for attractive crosshatch grill marks.

If flare-ups occur, move temporarily to the cooler side.

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Target internal temperatures:

Doneness                 Temperature

Medium-Rare              57°C

Medium                       63°C

Medium-Well              68°C

For best eating quality, aim for 57–60°C.

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5. Baste Like a Braai Master

During the final minute of cooking:

Melt butter in a small pan.

Mix in:

• Garlic

• Rosemary

• Lemon zest

Brush lightly over the chops while they finish over the coals.

The butter will caramelise with the spice rub and create an incredible aroma.

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6. Rest

Transfer to a warm plate.

Rest for 5–7 minutes.

This keeps the juices inside the meat instead of running onto the board.

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Finish & Serve

Just before serving:

• Squeeze over fresh lemon

• Sprinkle with flaky sea salt

• Garnish with chopped parsley or coriander

The result is juicy lamb with a smoky crust, fragrant rosemary butter, and a subtle citrus finish.

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Best Charkii Side Dishes

Braaied Mielies

Tomato & Onion Relish

smoor

Roosterkoek

Greek-Style Salad

Garlic Baby Potatoes

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Charkii Pro Tip

For restaurant-quality chops, place a small cast-iron pan on the grill and throw in a few rosemary sprigs during cooking. The herbs smoulder gently and perfume the lamb without overpowering the natural flavour of the meat. This simple trick creates the signature aroma of a premium South African braai.

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