Peri Lamb Chops

Ingredients

• 10lamb chops
• 1.5 tsppaprika
• 2 tspperi peri seasoning
• 1/2 tspsalt
• 1/4 tspblack pepper
• 1 tbspoil
• for fryingbutter
• 2 tbspbutter
• 120 ml (1/2 cup)hot Nando’s sauce
• 60 ml (1/4 cup)double cream
• 1 tsppaprika

Instructions

1. 1

   Marinate the chops

   Mix the lamb chops with the marinade ingredients, leaving out the butter. Leave to marinate for 30 minutes.

2. 2

   Cook the lamb

   Heat a skillet and melt the butter for frying. Add the chops and cook to your preferred doneness; for medium well done, cook for 5 minutes on each side.

3. 3

   Rest the chops

   Transfer the cooked chops to a plate and leave them to rest.

4. 4

   Make the sauce

   In a separate pan, melt the 2 tbsp butter. Stir in the Nando’s sauce, double cream and 1 tsp paprika, then add the juices from the lamb. Bring the sauce to a gentle bubble.

5. 5

   Serve the chops

   Drizzle the sauce over the lamb chops when serving.

What are peri lamb chops?

Peri lamb chops take their cue from peri-peri cooking, associated with southern African cuisine and the chilli-based sauces popularised in the region. Here, lamb is seasoned with peri peri and paprika, then finished with a creamy hot-sauce topping.

The method keeps the chops as the focus: a short marinade seasons the meat, while the pan sauce brings heat and richness to the plate.

Nutrition and macros by portion

The nutrition label shows one serving as written: 780 calories, 38g protein, 4g carbs, 67g fat.

The lamb provides most of the protein and a substantial share of the fat, while the butter and double cream add further fat. The sauce and seasoning contribute some carbohydrates and sodium; potatoes or bread would add most of the plate’s carbohydrates if served alongside. Pair a chop portion with vegetables and a modest serving of a starchy side for a more balanced plate.

Seasoning and marinade

Dry seasoning: paprika, peri peri, salt and black pepper coat the chops with savoury warmth. The oil helps the seasonings cling to the meat.

Marinating: give the chops the full 30 minutes stated in the method. The recipe adds butter during cooking rather than to the marinade.

Getting the chops right

Pan heat: heat the skillet before adding the butter and chops, so the meat starts cooking promptly. Avoid crowding the pan; cook in batches if needed.

Doneness: the stated guide is 5 minutes per side for medium well done, but chop thickness and pan heat affect the result. Rest the chops on a plate after cooking, as the method directs.

A creamy peri sauce

Sauce base: melt the butter in a separate pan, then stir in the hot sauce, double cream and paprika. Keep the heat gentle as you bring the mixture to a little bubble.

Pan juices: add the juices released by the resting chops to the sauce. Stir them in before drizzling the sauce over the lamb.

What to serve alongside

Fresh sides: a green salad or steamed vegetables can balance the rich sauce and make a colourful plate.

To make it more substantial, serve the chops with potatoes, rice or bread to catch the sauce. Keep any extra sauce on the side so diners can choose how much to use.

Recipe notes & tips

• Measure the seasoning before you start so the chops can go straight into the marinade.
• Turn the chops once during cooking and use the recipe’s 5-minute-per-side guide for medium well done.
• Cook in batches if the chops do not fit in the skillet without crowding.
• Rest the chops while you prepare the sauce, then add their released juices to it.
• Bring the sauce only to a gentle bubble rather than letting it boil hard.

Variations

• Adjust the heat: use a milder peri peri sauce for a gentler finish.
• Add garlic: stir a little finely chopped garlic into the sauce as the butter melts.
• Use fresh herbs: scatter chopped parsley over the chops just before serving.
• Serve with vegetables: add grilled courgette or peppers alongside the lamb.
• Make it less rich: use a smaller amount of the finished sauce over each portion.

Common mistakes to avoid

• Crowding the skillet: the chops may cook unevenly; fry them in batches if necessary.
• Skipping the marinade: give the seasoned chops the full 30 minutes to rest before cooking.
• Overcooking by the clock: chop thickness varies, so treat 5 minutes per side as the recipe’s guide rather than a guarantee.
• Leaving out the resting juices: add them to the sauce for a fuller lamb flavour.
• Boiling the sauce hard: bring it to a little bubble and keep the heat gentle.

How to store

Refrigerate leftover chops and sauce in a covered container within 2 hours, and use within 3–4 days. Reheat gently in a covered pan until piping hot, adding a splash of water if the sauce has thickened.

Frequently asked questions