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

Instructions

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.