Piri Piri Lamb Chops

The perfect way to kick off the warmer season is with this zesty recipe for Piri Piri Lamb Chops brought to you by the one and only Jack from Jacks Meat Shack. These chops are bursting with flavour and are sure to leave you wanting more. Let’s see how he prepares them… 


Cooking Method

  1. Preheat the grill to 230C. 
  2. Juice and zest the lemons and add them to a blender with the other Piri Piri marinade ingredients.  
  3. Blitz the ingredients in the blender until they are completely smooth.  
  4. Use a zip lock bag to marinade by adding the lamb chops and the marinade, ensuring the sauce is spread evenly.  
  5. Leave to marinade for at least 30 minutes (overnight if possible).  
  6. Use a meat hammer to level the chops out to equal thickness to make sure they all cook at the same rate.  
  7. Place the chops down on direct heat for around 2-3 minutes per side. Keep hold of your marinade bag.  
  8. Move the chops over to indirect heat and brush over with some of the marinade. 
  9. Cook for a further 5 minutes before removing and serving with a coriander garnish.  

The Ingredients

  • 3 lemons 
  • 100ml white vinegar  
  • 100ml oil 
  • 6 cloves garlic, crushed 
  • 1 tsp onion powder 
  • 1 tsp cumin powder 
  • 1 tsp ginger 
  • 1 tbsp salt 
  • 3 tbsp paprika 
  • 1 red pepper, roughly chopped 
  • 1 pack birds eye chillies 
  • 1kg single lamb chops 

Frequently Asked Questions

Similarly, to steaks, lamb chops should be cooked quickly over a high heat to get the best possible tenderness and flavours from the meat.  

You don’t necessarily have to marinate lamb chops but when you do it can help to create juicier and more tender meat. For the best results marinate your lamb chops for a good few hours but 30 minutes will be enough if you’re in a rush. 

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