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Recipe Provided By
"The Curious Plate"Prep Time
15 min
Cook Time
10 Min
Total Time
25 min
Servings
4
Ingredients
For the Jerk Marinade
- 1 bunch green onions, roughly chopped
- 2 garlic cloves
- 2 tbsp water
- 1 large jalapeno, seeds removed, roughly chopped (*if you have a scotch bonnet pepper please substitute)
- 2 tbsp fresh lime juice
- 2 tbsp olive oil
- 1 tbsp brown sugar
- 1 ½ tsp ground allspice
- 1 tsp dried thyme
- ½ tsp ground cinnamon
- Kosher salt and pepper to taste
- 4 to 6 American lamb loin chops
For the Peach Salsa
- 3 large peaches, peeled, pitted and chopped
- ½ red onion, diced
- 3 tbsp chopped fresh cilantro
- ½ large jalapeno, seeds removed, roughly chopped
- 2 tbsp fresh lime juice
- Kosher salt and freshly ground, to taste
Directions
In a food processor, add the green onions, garlic, water, jalapeno, lime juice, brown sugar, olive oil, allspice, thyme, cinnamon, kosher salt and pepper. Pulse until combined and smooth.
Next, place the American lamb loin chops into a Ziploc bag and then pour marinade over the lamb. Place the lamb in the fridge for at least 30 minutes or overnight for best results.
Preheat your grill to medium-high heat. Remove the lamb from the fridge and place on a baking sheet. Once the grill has preheated, grill the lamb about 5 minutes per side or until an internal temperature of 145 degrees is reached. Remove the lamb from the grill and allow it to rest for three minutes before slicing.
While the lamb rests, make the peach salsa. Combine all ingredients into a bowl. To serve: place lamb loin chops on a plate and top with peach salsa. Serve and enjoy!
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
