Mzansi Sizzle Skinny Lamb Chops
27 January 2026

Mzansi Sizzle Skinny Lamb Chops

Fast cooking, flame-kissed, bold with local flavour - a modern South African favourite. Skinny lamb chops - sometimes called "flatty chops" - are a legend at township shisanyamas, braais, Sunday gatherings and beachside holidays. They cook fast, crisp beautifully, and take on marinades like they were born for fire. These Mzansi Sizzle Skinny Lamb Chops celebrate everything we love about South African braai culture. They are full of flavour, quick to cook and always the first meat to disappear off the platter.

Mzansi Sizzle Skinny Lamb Chops cooking instructions

Ingredients:

For the Chops

  • 1-1.2 kg skinny lamb chops

Mzansi sizzle Marinade

  • 1 tbsp Paprika
  • 1 tbsp "Mzansi Sizzle" or "Tjop n' Dop" spice blend
  • 1 tsp peri-peri powder, chilli flakes or "Portuguese Espetada" grinder blend
  • 1 tsp garlic powder
  • 1 tsp onion powder or "Balsamic and Red Onion Compote"
  • 1 tsp cumin
  • 1 tsp brown sugar to help caramelise the marinade
  • Juice of 1 medium sized lemon
  • 2 tbsp chutney
  • Pinch of salt to taste
  • 2 tbsp oil

Method:

Make the Marinade

Add the list of marinade ingredients into the oil and mix well till the mixture becomes a well blended paste.

Coat the Chops

Rub the marinade generously over the skinny chops and let them marinate for at least 30 minutes, overnight is even better!

Braai Hot and Fast

  1. Prepare hot coals - skinny chops love high heat.
  2. Place the chops on the grill.
  3. Braai the chops 2-3 minutes per side, turning often.
  4. The edges should crips, the fat should blister, and the chops should take on a beautiful smoky char.
  5. Don't overcook the chops - remember they are thin.

Serving notes:

Serve with:

  • Pap & sheba
  • Chakalaka
  • Roosterkoek or braai broodjies
  • Potato salad
  • A cold beer or your favourite soda or spritzer

These chops are made for sharing around the fire, eaten with your fingers, sharing laughter and good vibes.

Cook's tips:

  • Skinny chops burn quickly - keep them moving.
  • Add chutney right at the end if you would like a sticky glaze.
  • For extra crispiness, finish with a squeeze of lemon while hot.
  • A sprinkle of fresh coriander brightens everything.