Jerk Lamb Loin Chops
Recipe provided by American Lamb Board courtesy of The Curious Plate
Servings: 4 | Preparation Time: 15 minutes | Cook Time: 10 minutes
Directions
- In a food processor, add the green onions, garlic, water, jalapeño, lime juice, brown sugar, olive oil, allspice, thyme, cinnamon, kosher salt and pepper.
- Pulse until combined and smooth.
- Next, place the lamb loin chops into a Ziploc bag and then pour marinade over the lamb.
- Place the lamb in the fridge for at least 30 minutes or overnight for best results.
- Preheat your grill to medium-high heat. Remove the lamb from the fridge and place on a baking sheet.
- Once the grill has preheated, grill the lamb about 5 minutes per side or until an internal temperature of 145 degrees is reached.
- Remove the lamb from the grill and allow it to rest for three minutes before slicing.
- While the lamb rests, make the peach salsa.
- Combine all ingredients into a bowl.
- To serve: place lamb loin chops on a plate and top with peach salsa. Serve and enjoy!
*Note: The USDA recommends that lamb reach an internal temperature of at least 145 degrees F with a 3-minute rest.
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Ingredients
For the Jerk Marinade - 1 bunch green onions, roughly chopped
- 2 garlic cloves
- 2 tbsp water
- 1 large jalapeno, seeds removed, roughly chopped (*if you have a scotch bonnet pepper please substitute)
- 2 tbsp fresh lime juice
- 2 tbsp olive oil
- 1 tbsp brown sugar
- 1 ½ tsp ground allspice
- 1 tsp dried thyme
- ½ tsp ground cinnamon
- Kosher salt and pepper to taste
- 4 to 6 lamb loin chops
For the Peach Salsa - 3 large peaches, peeled, pitted and chopped
- ½ red onion, diced
- 3 tbsp chopped fresh cilantro
- ½ large jalapeno, seeds removed, roughly chopped
- 2 tbsp fresh lime juice
- Kosher salt and freshly ground, to taste
