RECIPE: Rosemary and barbeque lamb chops stuffed with mozzarella cheese

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Chef and bakery owner Unaty Daniel says her current favourite braai recipe is rosemary and barbeque lamb chops stuffed with mozzarella cheese. On a hot day she pairs it with a gin and on a cold day she enjoys a glass of red wine with this dish.


Unaty Daniel

  • 4 lamb chops
  • 2 sprigs of rosemary herbs
  • ¼ cup of barbeque sauce
  • 1 tbsp olive oil
  • 14 g Cajun spice
  • 4 tbsp grated mozzarella cheese


  1. Place your lamb chops on a platter plate. Make a small cut in the chops so that you are able to insert the grated mozzarella cheese and rosemary sprigs.
  2. Rub the lamb chops with olive oil and Cajun spice.
  3. Place the meet in a grid over a ready-made wood fire. Do not turn it too often.
  4. When you see that it is almost done, baste the lamb chops with barbeque sauce and braai for another minute.
  5. Serve with any preferred side dish.


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