Peri-Peri Lamb Chops with Pumpkin-Seed and Fennel Crust

In a bowl, whisk together hot sauce, lemon juice, minced garlic, paprika, cayenne, olive oil, and salt until a smooth paste forms. Set aside 2 tablespoons for basting during cooking.

In a dry skillet over medium heat, toast pumpkin seeds for 3-4 minutes, stirring frequently, until golden and fragrant. Transfer to a cutting board and roughly crush with a rolling pin — leave some texture. Let cool completely.

In a bowl, combine crushed pumpkin seeds, chopped fennel fronds, breadcrumbs, softened butter, salt, and black pepper. Mix until the butter is evenly distributed and the mixture holds together when pressed.

Pat lamb chops dry with paper towels. Season all sides with an additional pinch of salt and black pepper. Spoon peri-peri paste generously over both sides of each chop, rubbing it in with your fingers to coat evenly.

Cover and refrigerate marinated lamb chops for at least 30 minutes, or up to 4 hours. Bring to room temperature for 20 minutes before cooking.

Prepare your braai with medium-hot mopane charcoal — the coals should show a light ash coating and emit steady heat. Place a wire grid over the coals and oil it lightly.

Place lamb chops on the hot grid, bone-side down first. Cook for 4-5 minutes without moving until a dark sear forms and juices begin to pool on the surface.

Flip each chop and cook the other side for another 4-5 minutes. Use a meat thermometer inserted into the thickest part — lamb is safely cooked at 63°C internal temperature for medium-rare. Baste with reserved peri-peri paste during the last 2 minutes of cooking.

Remove lamb chops from braai and let rest on a cutting board for 3 minutes. This allows the juices to redistribute.

Press a generous tablespoon of pumpkin-seed crust firmly onto the top of each chop. Place chops on a foil-lined baking tray.

Position the tray under a preheated grill (broiler) set to high. Grill for 2-3 minutes, watching carefully, until the crust is golden brown and the butter is fully melted. Watch for any flame-ups from dripping fat — move the tray if needed.

Transfer lamb chops to a warmed serving platter. Garnish with lemon wedges and a sprinkle of fresh parsley. Serve immediately while the crust is still crisp.