Instructions:
step 1 In a large bowl, combine olive oil, soy sauce, Worcestershire sauce, barbecue sauce, ketchup, honey, mustard, garlic, paprika, herbs, pepper, salt, and lemon juice.
step 2 Mix well, then add lamb chops to the marinade. Toss to coat completely, cover, and refrigerate for at least 2 hours or overnight for best flavor.
step 3 Preheat grill or braai to medium-high heat.
step 4 Grill lamb chops for 4–5 minutes per side, basting with leftover marinade as they cook, until browned and slightly charred at the edges.
step 5 Check for doneness—internal temperature should be around 63°C (145°F) for medium-rare.
step 6 Remove from grill and let rest for 5 minutes.
step 7 Serve hot, garnished with fresh chili or cherry tomatoes if desired.
Storage and Reheating Tips:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the grill or in a skillet over medium heat. Avoid microwaving as it may dry out the meat.
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