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Big Has' Smokey BBQ Lamb

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


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.


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.