• 500g Lamb chops
• 1 + 1/2 Tsp Ground All Spice
• 3/4 Tsp Kosher Salt
• 1/2 Tsp Ground Cinnamon
• 1/4 Tsp Ground Cloves
• 1 + 1/2 Tsp Brown Sugar
• 1/4 Cup Spring Onions
• 1/4 Cup Garlic
• 1/4 Cup Ginger
• 1/4 Cut Scotch Bonnets
• 1/4 Cup Fresh Thyme
• 1/2 Cup Dark Soy Sauce
• 1/4 Cup Worcestershire sauce
• 1/8 Cup Tamarind Paste
1. Start by making the marinade, chop all the aromatics up roughly then add everything to a food processor and blend for 1 minute (if you haven’t got a food processor then just blend/pulse in a blender or chop everything very finely and mix in a bowl)
2. Cut excess fat from lamb chops (you can keep this to fry chops in for more flavour)
3. Pat chops dry with kitchen roll then season each chop evenly with dry jerk seasoning (optional) and rub it into the meat then add them to a large bowl or bag
4. Add the wet jerk marinade to the chops and mix well then cover and refrigerate (I marinaded these for 24 hours) do them overnight at least
5. Remove from fridge 1 hour before cooking to bring to room temperature then take out each chop and place them on a plate (give them a brush with the marinade before adding to the pan)
6. Add lamb fat (or you can just use oil) to a cold large skillet then turn the heat on to medium high until the lamb fat renders down and releases a lot of liquid then remove lamb fat pieces
7. Add lamb chops to the skillet and fry for 1 minute on each side just to sear then add straight under the grill (broiler) on medium high heat for about 8 minutes (flip halfway) for medium or 10-12 minutes for well done (depending on size and thickness of your chops
8. Once cooked add to a rack and let them rest in a warm place for 5 minutes then serve however you like (I had rice, coleslaw, potato salad & jerk bbq sauce)
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• 500g Lamb chops
• 1 + 1/2 Tsp Ground All Spice
• 3/4 Tsp Kosher Salt
• 1/2 Tsp Ground Cinnamon
• 1/4 Tsp Ground Cloves
• 1 + 1/2 Tsp Brown Sugar
• 1/4 Cup Spring Onions
• 1/4 Cup Garlic
• 1/4 Cup Ginger
• 1/4 Cut Scotch Bonnets
• 1/4 Cup Fresh Thyme
• 1/2 Cup Dark Soy Sauce
• 1/4 Cup Worcestershire sauce
• 1/8 Cup Tamarind Paste
1. Start by making the marinade, chop all the aromatics up roughly then add everything to a food processor and blend for 1 minute (if you haven’t got a food processor then just blend/pulse in a blender or chop everything very finely and mix in a bowl)
2. Cut excess fat from lamb chops (you can keep this to fry chops in for more flavour)
3. Pat chops dry with kitchen roll then season each chop evenly with dry jerk seasoning (optional) and rub it into the meat then add them to a large bowl or bag
4. Add the wet jerk marinade to the chops and mix well then cover and refrigerate (I marinaded these for 24 hours) do them overnight at least
5. Remove from fridge 1 hour before cooking to bring to room temperature then take out each chop and place them on a plate (give them a brush with the marinade before adding to the pan)
6. Add lamb fat (or you can just use oil) to a cold large skillet then turn the heat on to medium high until the lamb fat renders down and releases a lot of liquid then remove lamb fat pieces
7. Add lamb chops to the skillet and fry for 1 minute on each side just to sear then add straight under the grill (broiler) on medium high heat for about 8 minutes (flip halfway) for medium or 10-12 minutes for well done (depending on size and thickness of your chops
8. Once cooked add to a rack and let them rest in a warm place for 5 minutes then serve however you like (I had rice, coleslaw, potato salad & jerk bbq sauce)