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

In a bowl, combine lemon juice, lemon zest, minced garlic, cayenne, paprika, salt, black pepper, and olive oil. Whisk until a smooth marinade forms.

Pat lamb chops dry with paper towels. Place in a shallow dish and coat thoroughly with the peri-peri marinade. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.

In a dry skillet over medium heat, toast pumpkin seeds for 3-4 minutes until fragrant and starting to pop. Transfer to a bowl and let cool slightly.

Add breadcrumbs, paprika, salt, and olive oil to the toasted pumpkin seeds. Mix until evenly combined and the mixture clumps slightly when pressed.

Light your braai using a chimney starter with mopane or hardwood charcoal. Allow flames to die down to glowing embers, about 20-25 minutes. The coals should be white-hot with no active flames.

Toss fennel wedges with olive oil, salt, and black pepper. Place directly on the braai grid over medium-high heat.

Char the fennel for 4-5 minutes per side, turning with tongs, until deeply caramelized and slightly charred at the edges. Remove and set aside, keeping warm.

Remove lamb chops from marinade and let excess drip off. Press the pumpkin-seed crust firmly onto one side of each chop.

Place chops crust-side up on the braai grid over medium coals. Sear for 4-5 minutes without moving.

Flip the chops carefully and sear the other side for another 3-4 minutes for medium-rare (internal temperature 57-60°C). Adjust time for your preferred doneness.

Move chops to a cooler part of the braai or reduce heat to low. Cover loosely with foil and rest for 5 minutes—this allows juices to redistribute for a tender chop.

Arrange charred fennel wedges on a serving platter. Place rested lamb chops on top, crust-side up.

Scatter fresh parsley over the lamb. Serve with lemon wedges on the side for squeezing over the chops just before eating.