Jerked Lamb Chops Recipe

Scotch bonnet chiles are a staple of spicy Caribbean sauces and condiments, including the classic jerk seasoning. Despite the name, they aren’t actually from Scotland at all: “Scotch bonnet” is a reference to the way the top of the pepper looks like a type of hat that was part of traditional Scottish menswear.

More importantly, for culinary purposes, they’re great mixed with herbs and aromatics as a marinade for some lamb chops before you throw the meat on the grill.

Lamb isn’t a traditional vehicle for jerk seasoning, but it’s an interesting way to branch out a little and try something new.

On the other hand, lamb can get pretty pricey, and it isn’t everybody’s favorite meat anyway - if you’re on a budget, pork chops will be just as good with the jerk seasoning.

While you’ve got the grill going, throw on some vegetables to go with the meat, or blitz up a quick batch of cauliflower “rice” in the food processor, and go to town!

Jerked Lamb Chops Recipe

SERVES: 4 PREP: 15 min + 4 h COOK: 10 min

Ingredients

• 2 lbs. lamb loin chops;
• 6 cloves garlic, peeled;
• 1 scallion, roughly chopped;
• 1 small onion, roughly chopped;
• 1 tbsp. fresh rosemary, minced;
• 1 to 2 Scotch bonnet chiles, stemmed and seeded;
• 1 tbsp. coconut aminos;
• 1 tsp. ground allspice;
• 2 tbsp. olive oil;
• Sea salt and freshly ground black pepper;

Preparation

1. Combine all the ingredients except the lamb chops in a food processor.
2. Pulse until you get a smooth texture.
3. Season the lamb chops with sea salt and ground black pepper.
4. Coat each chop with the jerk mixture and place in a marinating container.
5. Refrigerate for 2 to 4 hours.
6. Preheat a grill to medium-high.
7. Add the chops to the grill and cook for 8 to 10 minutes, turning once.

Jerked Lamb Chops Recipe

Fire up your plate with these spicy grilled lamb chops (or replace with pork if you prefer).

5 from 1 vote

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Prep Time 4 hrs 15 mins

Cook Time 10 mins

Total Time 4 hrs 25 mins

Course Main Course

Cuisine American

Servings 4 people

Calories 806 kcal

Ingredients

  

1x2x3x

• 2 lbs. lamb loin chops
• 6 cloves garlic peeled
• 1 scallion roughly chopped
• 1 small onion roughly chopped
• 1 tbsp. fresh rosemary minced
• 1 to 2 Scotch bonnet chiles stemmed and seeded
• 1 tbsp. coconut aminos
• 1 tsp. ground allspice
• 2 tbsp. olive oil
• Sea salt and freshly ground black pepper

Instructions

 

• Combine all the ingredients except the lamb chops in a food processor.
  6 cloves garlic, 1 scallion, 1 small onion, 1 tbsp. fresh rosemary, 1 to 2 Scotch bonnet chiles, 1 tbsp. coconut aminos, 1 tsp. ground allspice, 2 tbsp. olive oil
• Pulse until you get a smooth texture.
• Season the lamb chops with sea salt and ground black pepper.
  2 lbs. lamb loin chops, Sea salt and freshly ground black pepper
• Coat each chop with the jerk mixture and place in a marinating container.
• Refrigerate for 2 to 4 hours.
• Preheat a grill to medium-high.
• Add the chops to the grill and cook for 8 to 10 minutes, turning once.

Nutrition

Calories: 806kcalCarbohydrates: 5gProtein: 38gFat: 70gSaturated Fat: 28gPolyunsaturated Fat: 6gMonounsaturated Fat: 31gCholesterol: 168mgSodium: 214mgPotassium: 579mgFiber: 1gSugar: 1gVitamin A: 169IUVitamin C: 7mgCalcium: 63mgIron: 4mg

Keyword jerk, lamb chops

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