Recipes
Peri Peri Lamb Chops w/ Orzo Salad
Serves 4
| Prep Time: 20 mins
| Cook Time: 30 mins
| Total Time: 50 mins
You may need: Peri Peri
Discover The Recipe
Portugal is a seafaring country that birthed one of the greatest explorers of all time Ferdinand Magellan, who led the expedition to first circumnavigate the globe. The Portuguese empire first controlled spice trade routes from Europe to Asia and Africa by sea, and thus, might be considered to be one of the earliest promoters of globalization. This Peri Peri Lamb Chops recipe, paired with a zesty Orzo Salad, celebrates Portuguese cuisine, a tapestry woven with Mediterranean roots and fusing exotic flavors from afar. Beckoning with its array of spices, Peri Peri is a flavor symphony developed from the explorations of Portuguese voyagers in Southern Africa, infusing dishes with a complex intensity.
Our unique blend offers nuanced tanginess, a hint of smoke, a kiss of heat, and a satisfying savoriness to elevate any dish to new heights. These Peri Peri Lamb Chops are marinated and seared to perfection, each bite yielding a charred, flavor-packed crust that's simply irresistible. The bold Peri Peri finds balance in the cool, refreshing Orzo Salad—a medley of crisp cucumber, juicy tomatoes, and fragrant mint, dressed with a squeeze of fresh lemon juice and a sprinkle of our signature seasoning. The flavor in this recipe promises adventure, whether you’re a novice or a seasoned chef, and is sure to elevate your dinner menu and to delight your guests.
Ingredients
FOR PERI PERI LAMB CHOPS:
1 rack of lamb, cut into individual chops
1 Tbsp Piquant Post Peri Peri spice
¼ tsp salt
1 Tbsp oil, for cooking
FOR ORZO SALAD:
¼ cup olive oil
2 Tbsp red wine vinegar or balsamic
vinegar
1 lemon, juiced
1 tsp Piquant Post Peri Peri spice
1 clove garlic, grated
¼ tsp salt, plus more to taste
1.5 cups orzo pasta
1 medium cucumber, diced
1 cup cherry tomatoes, halves
½ cup feta cheese, crumbled (optional)
¼ cup fresh mint leaves, finely chopped
For garnish: more chopped mint and crumbled feta cheese (optional)
Notes
Store any leftover salad or lamb in an airtight container in the fridge where they will keep fresh for up to 3 days.
Instructions
Pat lamb chops with a paper towel. Place them in a bowl and season evenly with salt and Peri Peri spice. Cover with cling wrap and set aside to marinate. In a small bowl, prepare peri peri dressing by whisking together ¼ cup olive oil, red wine vinegar, lemon juice, 1 tsp Peri Peri spice, grated garlic and salt. Set aside.
Bring a large pot of water to a boil, add orzo and cook according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. In a large bowl, pour the peri peri dressing over the orzo and toss to prevent orzo from clumping. Add in diced cucumber, cherry tomatoes, feta cheese and mint and toss again. Adjust salt to taste. Cover the salad with cling wrap and refrigerate.
Heat a large skillet over Med heat and add 1 Tbsp of olive oil. Place the lamb chops in the pan in an even layer – do not overcrowd the pan and work in batches if necessary. Sear the chops for 3-4 mins per side for medium-rare (internal temp 145 degrees) or longer for preferred doneness.
Transfer cooked chops to a plate and let rest for 5 mins. Remove orzo salad from the fridge and place the seared and rested chops on top. Garnish with more chopped mint and crumbled feta cheese.
Alternatives & Substitutions
These lamb chops are infused with our Peri Peri spice blend that gives them an aromatic and slightly spicy crust that is simply irresistible. We paired them with a fresh orzo salad studded with rosy tomatoes, crisp mint and cucumber and a pleasant saltiness from feta cheese.
We serve this recipe with a colorful and delightfully filling orzo pasta salad. Feel free to add more of your favorite fresh ingredients like olives, bell peppers, and even diced mangoes.
Interested in another side option? Try our Spicy Fries with Peri Peri Aiol or Vegetable Pelau (Rice Pilaf) or our vegan Peri Peri Tofu Skewers.
For our plant-based friends, substitute the lamb chops with meaty mushrooms, tempeh or extra firm tofu. Check out our recipe for Peri Peri Cauliflower Steak for a healthy and impressive entree.
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Peri Peri Lamb Chops w/ Orzo Salad
Serves
4
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Piquant Post spice you'll need: Peri Peri
Ingredients
FOR PERI PERI LAMB CHOPS:
1 rack of lamb, cut into individual chops
1 Tbsp Piquant Post Peri Peri spice
¼ tsp salt
1 Tbsp oil, for cooking
FOR ORZO SALAD:
¼ cup olive oil
2 Tbsp red wine vinegar or balsamic
vinegar
1 lemon, juiced
1 tsp Piquant Post Peri Peri spice
1 clove garlic, grated
¼ tsp salt, plus more to taste
1.5 cups orzo pasta
1 medium cucumber, diced
1 cup cherry tomatoes, halves
½ cup feta cheese, crumbled (optional)
¼ cup fresh mint leaves, finely chopped
For garnish: more chopped mint and crumbled feta cheese (optional)
Instructions
Pat lamb chops with a paper towel. Place them in a bowl and season evenly with salt and Peri Peri spice. Cover with cling wrap and set aside to marinate. In a small bowl, prepare peri peri dressing by whisking together ¼ cup olive oil, red wine vinegar, lemon juice, 1 tsp Peri Peri spice, grated garlic and salt. Set aside.
Bring a large pot of water to a boil, add orzo and cook according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. In a large bowl, pour the peri peri dressing over the orzo and toss to prevent orzo from clumping. Add in diced cucumber, cherry tomatoes, feta cheese and mint and toss again. Adjust salt to taste. Cover the salad with cling wrap and refrigerate.
Heat a large skillet over Med heat and add 1 Tbsp of olive oil. Place the lamb chops in the pan in an even layer – do not overcrowd the pan and work in batches if necessary. Sear the chops for 3-4 mins per side for medium-rare (internal temp 145 degrees) or longer for preferred doneness.
Transfer cooked chops to a plate and let rest for 5 mins. Remove orzo salad from the fridge and place the seared and rested chops on top. Garnish with more chopped mint and crumbled feta cheese.
Notes
Store any leftover salad or lamb in an airtight container in the fridge where they will keep fresh for up to 3 days.
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