Grilled South African Lamb Chops with Chakalaka and Charred Corn

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A classic Cape Town backyard braai featuring smoky lamb chops perfumed with rosemary and peri-peri, paired with a fiery bean-and-pepper chakalaka and buttery charred corn on the cob. Each element is cooked over open flames for an unmistakable South African flavor profile.

Nutrition Facts

Per serving (estimated)

• 720 kcalCalories
• 41 gFat
• 14 gSaturated Fat
• 36 gCarbs
• 8 gFiber
• 11 gSugar
• 50 gProtein
• 870 mgSodium
• 1180 mgPotassium
• 130 mgCalcium
• 6.8 mgIron
• 70 mgVitamin C
• 720 mcgVitamin A

Ingredients

For the lamb and marinade

• 8 lamb rib chops (about 2.5 lbs / 1.2 kg)
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 4 garlic cloves, minced
• 1 tbsp peri-peri sauce (or 2 tsp smoked paprika + 1/2 tsp cayenne)
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp kosher salt, 1 tsp ground cumin, 1/2 tsp black pepper

For the chakalaka

• 2 tbsp olive oil
• 1 large onion, diced
• 1 red bell pepper and 1 green bell pepper, diced
• 2 medium carrots, diced
• 3 garlic cloves, minced
• 1 tbsp mild curry powder, 1 tsp smoked paprika, 1 tbsp tomato paste
• 1 can (14 oz / 400 g) chopped tomatoes
• 1 can (14 oz / 410 g) baked beans in tomato sauce
• 1 bay leaf, plus salt and black pepper to taste

For the charred corn

• 4 ears of fresh corn, husked
• 2 tbsp salted butter, softened
• 1 tsp peri-peri spice blend
• Flaky sea salt, to finish

Directions

1. In a large bowl whisk together olive oil, lemon juice, garlic, peri-peri sauce, rosemary, salt, cumin, and pepper. Add the lamb chops and turn to coat. Cover and marinate at room temperature for 30 minutes, or refrigerate up to 4 hours.
2. Meanwhile, make the chakalaka: heat 2 tbsp olive oil in a heavy skillet over medium heat. Add the onion and cook 4 minutes until translucent, then stir in the bell peppers, carrots, and garlic; cook 5 minutes more until slightly softened.
3. Stir in the curry powder, smoked paprika, and tomato paste and toast for 1 minute until fragrant. Pour in the chopped tomatoes, add the baked beans and bay leaf, and bring to a gentle simmer.
4. Cook the chakalaka uncovered for 12 to 15 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened. Season with salt and pepper, remove the bay leaf, and keep warm.
5. Preheat a charcoal braai or grill pan to high heat. Place the lamb chops on the hottest part of the grate and grill 3 to 4 minutes per side for medium-rare, brushing once with leftover marinade.
6. Add the corn cobs to the cooler edge of the grill and turn every 2 to 3 minutes, cooking 8 to 10 minutes total until charred in spots and kernels are tender.
7. Remove the lamb to a board, tent with foil, and let rest 5 minutes. Brush the hot corn with butter and dust with peri-peri spice and flaky salt.
8. Plate the chops alongside generous spoonfuls of chakalaka and the charred corn, and serve immediately with extra peri-peri on the side.

Cook’s Notes

• For an authentic braai flavor, use real hardwood charcoal such as oak or rooikrans rather than briquettes; add a few sprigs of rosemary to the coals for extra aroma.
• Chakalaka develops deeper flavor overnight, so consider making it a day ahead and reheating before serving.
• If lamb rib chops are unavailable, use bone-in shoulder chops and extend grilling time by 2 minutes per side.
• Substitute sweet paprika plus a pinch of cayenne for peri-peri sauce if you cannot find the bottled version.
• Always rest lamb chops tented with foil for at least 5 minutes so the juices redistribute before slicing or serving.