Duke Pinotage with lemon and honey braai chops

Lemon, honey and balsamic braai chops


Serves 4

Chef Mariza de Jager


  • ¼ cup balsamic vinegar

  • 1  garlic clove, crushed

  • 1 Tbsp lemon juice

  • 3 Tbsp Honey, fynbos infused

  • ⅓ cup olive oil

  • coarse salt and pepper

  • 6 – 8 lamb loin chops

  • fresh lemon, for serving


  1. In a bowl, combine the balsamic vinegar, garlic, lemon juice and honey.

  2. Add the olive oil and whisk to form a sauce. Season with salt and pepper, to taste.

  3. Season the lamb chops with salt, pepper and fresh lemon juice. Drizzle with olive oil.

  4. Braai lamb chops until cooked, brush with sauce and braai until caramelized on both sides.

Serve with lemon wedges and rosemary and a glass of DUKE Pinotage.