| 250g | Dried nectarines |
| 1 cup | Water |
| 3 tbsp | Sugar |
| 4 | Rooibos teabags |
| Juice & rind of a lemon | |
| 12 | Lamb rib loin chops |
| Salt & milled black pepper, to taste |
Lekker Rooibos Lamb Chops
Get ready to sizzle with our Lekker Rooibos Lamb Chops! The nectarines and rooibos come together for a flavour combo that's as uniquely South African as it gets. Juicy, flavourful and smoky — this recipe is a must-try for any braai lover!
Nectarine rooibos syrup
| 1 | Place the dried nectarines in a small saucepan. |
| 2 | Add 1 cup of water, 3 tablespoons of sugar and 4 rooibos teabags. |
| 3 | Bring the mixture to a boil, stirring until the sugar dissolves. |
| 4 | Cover and simmer for 5 – 8 minutes until the fruit is plump. |
| 5 |
Uncover and simmer briskly until the syrup reduces and thickens slightly. |
| 6 | Discard the teabags and let the mixture cool to room temperature. |
| 7 |
Stir in the juice and rind of 1 lemon. |
Lamb chops
| 1 | Trim excess fat and any grizzly bits from the lamb chops. |
| 2 | Season the chops with salt and milled black pepper. |
| 3 | Braai the lamb chops, turning often, until done to your liking (about 5 – 6 minutes depending on thickness, they should still be pink inside). |
| 4 | Remove the lamb chops and let them rest for a few minutes. |
| 5 |
Drizzle the rooibos nectarine sauce over the lamb chops. |
| 6 | Serve immediately, with extra sauce on the side if desired. |
