Rosemary-Jerk Lamb Chops

Rosemary-Jerk Lamb Chops
Aromatic fresh rosemary sets the umami-rich marinade for these lamb loin chops apart.Thomas Payne

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

Equipment

Rosemary-Jerk Lamb Chops
While chicken and pork are more commonly given the Jamaican jerk treatment, the flavorful marinade works equally well for lamb loin chops.
Yield: serves 6-8
Time: 4 hours, 30 minutes

Ingredients

  • 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

Instructions

  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.
  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.