Jerk Lamb Chops
Grilled jerk lamb chops marinated in a spicy blend of herbs and spices, served with a flavorful sauce.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Lamb Chops | 1 | Kilogram |
| Scallions | 4 | Count |
| Garlic | 4 | Clove |
| Ginger | 2 | Tablespoon |
| Thyme | 2 | Tablespoon |
| Allspice | 1 | Tablespoon |
| Cinnamon | 1 | Teaspoon |
| Nutmeg | 1 | Teaspoon |
| Brown Sugar | 2 | Tablespoon |
| Soy Sauce | 60 | Milliliter |
| Lime Juice | 60 | Milliliter |
| Olive Oil | 60 | Milliliter |
| Habanero Pepper | 1 | Count |
| Salt | 1 | Teaspoon |
| Black Pepper | 1 | Teaspoon |
Instructions
- In a blender, combine scallions, garlic, ginger, thyme, allspice, cinnamon, nutmeg, brown sugar, soy sauce, lime juice, olive oil, habanero pepper, salt, and black pepper. Blend until smooth to make the marinade.
- Place the lamb chops in a large resealable bag or shallow dish. Pour the marinade over the lamb chops, ensuring they are well coated. Seal the bag or cover the dish and refrigerate for at least 4 hours or overnight.
- Preheat the grill to medium-high heat. Remove the lamb chops from the marinade and let them come to room temperature.
- Grill the lamb chops for about 4-5 minutes on each side, or until they reach the desired level of doneness.
- Remove the lamb chops from the grill and let them rest for a few minutes before serving.
Prep
- Marinate lamb chops for at least 4 hours or overnight.
Kitchen equipment
BlenderGrill