Rosemary Jerk Lamb Chops

  • Serves


  • Cook

    4 hours 30 minutes


By SAVEUR Editors

Published on June 10, 2019

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
  • 12 Scotch bonnet chile, stemmed and seeded
  • 1 12 Tbsp. soy sauce
  • 12 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


Step 1

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.

Step 2

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.

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