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Lamb tjops with lemon & origanum

A great lamb tjop needs almost nothing — which means every step matters. Room-temperature meat, coarse salt, real coals, and the discipline to render that fat edge properly.

Hot-medium coals · 6-second hand test Serves 4 20 minutes + resting

A great lamb tjop needs almost nothing — which means every step matters. Room-temperature meat, coarse salt, real coals, and the discipline to render that fat edge properly.

Ingredients

  • 8 lamb loin or rib tjops, cut thick
  • Olive oil
  • Coarse salt and black pepper
  • 1 tbsp dried origanum
  • 1 lemon

Method

  1. Take the tjops out of the fridge 30–45 minutes before braaiing. Cold meat and hot coals don't negotiate well.
  2. Rub lightly with oil, then season with salt, pepper and origanum just before they go on.
  3. Braai over hot-medium coals, 3–4 minutes a side for pink. Stand them fat-edge down on the grid for a minute or two until the fat is golden and crisp.
  4. Rest for 5 minutes, squeeze lemon over, and serve. Anyone who asks for well-done gets the tjop nearest the edge.
Engineer's view

Read left to right: ingredients merge into steps, steps merge into supper.

IngredientProcess →
Olive oilMix into a rubRub on just before the fireHot-medium coals · 3–4 min a side · fat edge down 1–2 min · rest 5 min · lemon over
Salt, pepper & origanum 1 tbsp origanum
Lamb tjops 8, cut thickOut of the fridge 30–45 min ahead
Lemon 1Cut into wedges
Which fire? Hold your palm at grid height and count: 4 seconds is hot, 6–8 medium, 10+ gentle. The full fire-craft lives in the Fire & Wood guide.

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