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(Enough for 12 lamb loin chops)

  • 12 lamb loin chops
  • 1 jar Goldcrest – Sun-Dried Tomato Pesto
  • Cape Herb and Spice Mediterranean Herb Rub
  • 125 g butter (cut into smaller blocks)
  • fresh coriander
  • 1 lemon



  1. Season the chops with the braai spice and braai over hot coals in your hinged grid until almost done. The chops are going back onto the fire again for a second round, The outside of the chops can start to brown and caramelise, but the inside should still be more on the raw side.
  2. Take the chops off from the grid and place them in a large mixing bowl.
  3. Add the butter and pesto into the mixing bowl with the warm chops and mix this well so that all the meat is covered in butter and pesto. 
  4. Drizzle the lemon juice over the chops and add half of the fresh coriander (chopped) and add to the chops.
  5. Place the chops back onto your hinged grid and braai for 2 – 4 minutes on each side until the meat is done and all the seasoning warm.
  6. Serve with extra lemon juice and fresh coriander.