Traditional Braai Lamb Chops with Monkey Gland Sauce
Succulent lamb chops grilled over open flames and served with the iconic South African sweet-and-savory sauce.
Origin & History
Monkey gland sauce is a staple at South African steakhouses and braais, despite containing no actual monkeys or glands.
Ingredients
- 8 lamb loin chops
- Salt and black pepper to taste
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1/2 cup tomato sauce
- 1/2 cup fruit chutney
- 2 tbsp Worcestershire sauce
- 1 tbsp brown sugar
- 1 tbsp white vinegar
Method
- 1
Heat oil in a pan and sauté onion and garlic until soft.
- 2
Add tomato sauce, chutney, Worcestershire sauce, sugar, and vinegar then simmer for 10 minutes.
- 3
Season lamb chops with salt and pepper.
- 4
Grill chops over hot coals for 4-5 minutes per side for medium-rare.
- 5
Brush the sauce onto the chops during the last 2 minutes of grilling or serve on the side.
Top Tips
- Ensure the coals are at medium heat to prevent burning|Always use a high-quality fruit chutney|Let the chops rest for 5 minutes after grilling|Adjust sugar for a sweeter or more savory profile
Serve with
Traditionally paired with other South African classics:
Community Kitchen
Every South African family has their own version of this recipe — small tweaks passed down through generations. Do you make yours differently? Share your family variation with the community.
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