Honey Jerk Lamb Chops
Craving bold flavors? These Honey Jerk Lamb Chops are a must-try! Marinated in a sweet and spicy blend, they’re perfect for an easy weeknight dinner or a special occasion. Juicy, tender, and bursting with flavor, these chops will quickly become a favorite in your home. Make them tonight!
Equipment
- Skillet
- Chef's Knife
- Mixing Bowl
Ingredients
- 1½ tablespoons Jamaican jerk seasoning
- ¼ cup honey
- ½ tablespoon fresh thyme leaves
- 1 tablespoon olive oil
- 1 tablespoon orange zest
- 8 pieces lamb rib chops
- honey For serving
- fresh thyme For garnish
- orange wedges For serving
Instructions
- Start by mixing the Jamaican jerk seasoning, honey, thyme leaves, olive oil, and orange zest in a large non-metallic bowl or a zip-lock bag. This marinade is where the magic begins. Keep mixing until it's well combined, and you can smell the wonderful spices blending together.
- Add the lamb rib chops to the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap or seal the bag and pop it into the refrigerator. Let the lamb marinate for at least one hour, but if you have time, letting it sit overnight will deepen the flavors.
- Once marinated, take the lamb chops out of the refrigerator and let them sit for about 15 minutes before cooking. This step is crucial for even cooking; it brings the lamb to room temperature.
- If you're grilling, preheat your grill to high heat, ensuring it’s nice and hot. If using charcoal, wait until the coals are glowing red and ashed over. The high heat will create the perfect sear.
- Place the lamb chops on the grill and cook for about three minutes on each side. Look for nice grill marks and a slightly charred exterior; this adds flavor and texture.
- Once grilled, transfer the lamb chops to a plate and let them rest for five minutes. This resting period allows the juices to redistribute, ensuring each bite is juicy and flavorful.
- If you prefer cooking on the stovetop, heat a large skillet over medium-high heat until it's hot. Add the marinated lamb chops in a single layer, cooking for three minutes on each side. The same principle applies here; you want a nice brown sear.
- After cooking, again let the lamb rest on a plate for five minutes. This step is crucial for the best texture.
- Serve the Honey Jerk Lamb Chops with extra honey for drizzling, along with orange wedges and fresh thyme leaves for garnish. The presentation will wow everyone!
Notes
- Jamaican jerk seasoning: You can buy this in larger grocery stores or use my recipe to make your own for better spice control.
- Fresh thyme leaves: These can be replaced with dried thyme; just use 1½ teaspoons.
- Orange zest: Adds a fresh note to the dish; optional if you want to keep it simple.
- Lamb chops: You can also use lamb loin chops or lamb leg steaks for this recipe.