Peri Peri Lamb Chops

A great recipe from Australian Lamb, using spicy sauce - perfect for a summer BBQ dinner, enjoyed with family and friends.



  • 4 lamb forequarter chops
  • 1/3 cup (80ml) peri peri sauce
  • 2 tbsp olive oil
  • 12 chat potatoes
  • 2 corn cobs, cut into
  • 4ΒΌ cup sour cream
  • 25g Parmesan, finely grated
  • 1/4 cup coriander leaves, roughly chopped
  • Baby cos leaves,
  • lemon wedges, to serve


  1. Place lamb, peri peri sauce and half the oil in a large snap-lock bag. Season. Set aside to marinate for 10 minutes.
  2. Meanwhile, place potatoes and corn in a microwave safe container and cook on HIGH (100%) for 3-4 minutes or until nearly tender. Wrap potatoes and corn in foil.
  3. Heat a large char-grill pan or barbecue over medium-high heat. Cook chops, potatoes and corn for 4-5 minutes each side or until lamb is cooked to your liking. Rest chops on a plate loosely covered with foil for 5 minutes. Keep corn and potatoes in foil until ready to serve.
  4. Top potatoes with dollops of sour cream, corn with remaining oil, Parmesan and coriander. Serve with lamb chops, baby cos and lemon wedges.