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July 10, 2018

Jerk American Lamb Ribs with Mango Chutney


Recipe Provided By
"Beyond The Bayou Blog"
Prep Time

-- min

Cook Time

-- min

Total Time

-- min



ribs on a plate with a pot of rice and mango salsa


Spice Rub

  • 3 teaspoons allspice, ground
  • 2 teaspoons coriander, ground
  • 1 teaspoon Aleppo pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon ginger, ground
  • 1/2 teaspoon clove, ground
  • 1/4 teaspoon cinnamon, ground 

American Lamb Ribs

  • 2 racks American Lamb ribs, trimmed of fat
  • 6 tablespoons brown sugar, divided
  • 3 bundles green onions
  • 1 bunch fresh thyme 

Mango Chutney

  • 1 tablespoon coconut oil
  • 1-inch piece fresh ginger, minced
  • 4 tablespoons red bell peppers, diced
  • 1-1/2 teaspoon serrano chile
  • 1-1/2 cup mango, diced
  • 1/4 cup sugar
  • 1/4 cup apple cider vinegar
  • Pinch kosher salt
  • 1/2 lime, juiced
  • 2 tablespoons cilantro, minced


For the Spice Rub: In a bowl, combine allspice, coriander, pepper, paprika, ginger, clove and cinnamon. Rub all over lamb racks front and back; let rest 20 minutes. While your lamb is resting, take a piece of heavy duty foil, large enough to wrap each lamb rack in separately and place on a sheet pan. 

Place two pieces of heavy duty foil, large enough to wrap each lamb rack separately, on a sheet pan. Rub 3 tablespoons brown sugar on each rack front and back. Place lamb on top of foil; lay green onions and thyme on top. Sprinkle any leftover sugar on top; wrap tightly. 

Cook lamb at 325°F for 2-1/2 to 3 hours. A lot of fat will have rendered out. Either remove from oven, blot excess fat off and cook under the broiler for 2 minutes, or serve right away. Serve with Mango Chutney. 

For the Mango Chutney: In a pan over medium-high heat, melt coconut oil; add ginger, bell pepper and serrano chile. Sauté 4 to 5 minutes; add mango and continue to cook for another 5 minutes. Add sugar, apple cider vinegar and salt. Bring to a boil; reduce heat and cook for another 10 to 12 minutes. The mango should start breaking down but not too much. Add lime and cilantro; stir and remove from heat.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

Jerk American Lamb Ribs with Mango Chutney
Jerk American Lamb Ribs with Mango Chutney
thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.


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