Main
Namibian Braai
- Preparation time
- 1 h 30
- Servings
- 4 servings
Ingredients
- Boerewors (saucisse épicée) — to buy500 g
- Lamb — to buy4 côtelettes
- Olive oil — to buy2 c. à s.
- Garlic — to buy2 gousses
- Thyme — to buy1 c. à c.
- Gros sel — to buy1 c. à c.
- Pepper — to buy1 c. à c.
- Sauce Worcestershire — to buy2 c. à s.
Preparation
In a large dish, mix the oil, crushed garlic, thyme, coarse salt, pepper and Worcestershire sauce to make a marinade.
Coat the lamb chops and the boerewors sausage with this marinade, cover and let rest in the fridge for 1 hour so the flavours really soak into the meat.
Build a wood or charcoal fire in the braai and wait for the flames to die down: you want glowing embers and steady heat, with no open flames.
Take the meat out of the fridge 15 minutes before cooking so it comes back to room temperature.
Place the boerewors on the grill first, coiled in a spiral, and grill it for 15 minutes, turning regularly for even cooking.
Add the lamb chops to the grill and cook for 4 to 5 minutes per side for a pink centre, avoiding piercing them too much so they keep their juices.
Brush with a final layer of marinade at the end of cooking to glaze the meat and intensify the smoky flavours.
Let the meat rest for 5 minutes under a sheet of foil before serving, with oshifima, a salad, or bread toasted over the embers.