Big Has' Smokey BBQ Lamb

Name: Big Has' Smokey BBQ Lamb
Cook time: 10 min
Yield: 4 People
Ingredients: For the lamb:; 1 x Nando’s Smokey BBQ PERi-PERi Rub; 12 x lamb chops; 4 x garlic cloves; 50ml vegetable oil; For the labneh:; Lemon & Herb Flavour Shaker; 900g süzme yoğurt or koy Turkish yoghurt; 4 x garlic cloves; 2 x tbsp sugar; 10g salt; Zest and juice of two limes; For the caramel hot sauce:; Any Nando’s PERi-PERi Sauce; 150g sugar; 150ml water; 1 x bunch of coriander; Juice of two limes

Prep: Overnight

Cook: 10 mins

Want to recreate the Nando's Supper Club recipes at home? We grilled Big Has to share those smokey, sweet, marinated lamb chops

Ingredients

For the lamb:

1 x Nando’s Smokey BBQ PERi-PERi Rub

12 x lamb chops

4 x garlic cloves

50ml vegetable oil

For the labneh:

Lemon & Herb Flavour Shaker

900g süzme yoğurt or koy Turkish yoghurt

4 x garlic cloves

2 x tbsp sugar

10g salt

Zest and juice of two limes

For the caramel hot sauce:

Any Nando’s PERi-PERi Sauce

150g sugar

150ml water

1 x bunch of coriander

Juice of two limes

To serve

To plate up, create a bed with the Labneh, add the lamb chops and drizzle with the caramel sauce.

Method

Step 1

First up, prep the labneh - it’s a Middle Eastern hung or strained yoghurt. Add the yoghurt to a bowl with the lime zest and juice. Then add it to a cheese cloth or muslin. If you don’t have either of those, a cheap pair of tights does the trick - so run to the corner shop. Leave it to hang on something free-hanging overnight (I use a washing line) so all the moisture drains off. Or you can line a sieve with a J cloth, add the yoghurt and leave it over a bowl in the fridge.

Step 2

Now for the lamb. Mix the Smokey BBQ PERi-PERi Rub with the vegetable oil and garlic and add it to the lamb chops to marinate for at least an hour, ideally overnight.

Step 3

If you’re BBQing the lamb, light it and let the fire die down until all the charcoal is white. Or you can use a normal grill. Cook for about three minutes on each side or until the lamb fat is dancing and has a nice char on it. Then leave to rest.

Step 4

While you wait, add the water and sugar to a saucepan and cook gently on a medium heat until it’s a light amber colour. In a bowl, add a good splash of your favourite Nando’s PERi-PERi Sauce (I use Hot) and mix with the lime juice and coriander. Then stir in the caramel.