A classic jerk marinade is perfumed with rosemary and slathered over lamb loin chops for a surprising take on the iconic chicken preparation. The soy sauce in the marinade boosts the lamb’s umami flavors.
Featured in: Reinventing Jamaica
- 7 cloves garlic, peeled
- 2 scallions, coarsely chopped (1/3 cup)
- 1 medium yellow onion, coarsely chopped (1 cup)
- 1 sprig rosemary, stem removed
- 1⁄2 Scotch bonnet chile, stemmed and seeded
- 1 1⁄2 Tbsp. soy sauce
- 1⁄2 tsp. ground allspice
- 2 lb. lamb loin chops (6–8 chops), cut 1 1/2 inches thick, tails trimmed
- Kosher salt and freshly ground black pepper
- In a food processor, combine the garlic, scallions, onion, rosemary, chile, soy sauce, and allspice, and process until smooth. Transfer the marinade to a large bowl, add the lamb chops, and toss to coat. Cover with plastic wrap and refrigerate for 4 hours.
- Heat a charcoal or gas grill to high. (Alternatively, heat a cast-iron grill pan over high.) Remove the lamb from the bowl, along with any marinade clinging to it, and season with salt and pepper; discard marinade. Transfer the lamb to the grill and cook, turning once, until lightly charred on the outside and cooked to medium on the inside, 11–14 minutes. Transfer to a platter, and serve warm.