Honey Jerk Lamb Chops
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
5 mins
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Marinading
1 hr
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Total Time
1 hr 10 mins
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Servings
4
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Calories
490 kcal
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Course
Main Course
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Cuisine
Jamaican
Honey Jerk Lamb Chops
Description
Honey Jerk Lamb Chops feature a marinade made from Jamaican jerk seasoning blended with honey, fresh thyme leaves, olive oil, and orange zest. This blend offers a harmonious balance of spicy, sweet, and citrus flavors that soak into the lamb rib chops during marinating. The marinade's complexity enhances the natural richness of the lamb.
The chops can be cooked on a hot grill or in a skillet, searing for roughly three minutes per side to develop a flavorful crust. Resting the chops post-cooking helps the juices redistribute, ensuring juicy, tender results. The inclusion of orange zest in the marinade provides a fresh citrus brightness that complements the warmth from the jerk seasoning.
This dish works well with fresh orange wedges and thyme sprigs as garnishes, which visually brighten the plate and add aromatic appeal. This recipe is well suited to outdoor grilling or stovetop cooking and can accommodate various lamb chop cuts.
Jamaican jerk seasoning can be bought or made at home to control spice levels.Fresh thyme leaves contribute fresh herb flavor; dried thyme can be used but in smaller amounts.Orange zest adds fragrant citrus notes but can be omitted if unavailable.Lamb rib chops provide tenderness, but other lamb cuts like loin or leg steaks are suitable alternatives.Allow lamb chops to rest after cooking to maintain juiciness.
Ingredients
- 1½ tablespoons jerk seasoning see note 1, Jamaican style
- ¼ cup honey
- ½ tablespoon thyme see note 2, fresh leaves
- 1 tablespoon olive oil
- 1 tablespoon orange zest - see note 3
- 8 lamb rib chops - see note 4
To serve
- honey
- thyme fresh
- orange wedges
Instructions
Marinade the lamb chops
- Mix the jerk seasoning, honey, thyme leaves, oil, and orange zest together in a large non-metallic bowl or a large ziplock bag.1½ tablespoons Jamaican jerk seasoning¼ cup honey½ tablespoon fresh thyme leaves1 tablespoon olive oil1 tablespoon orange zest
- Add the lamb chops and turn to coat in the marinade. Cover and place in the refrigerator for at least an hour and up to 24 hours.8 lamb rib chops
To cook
- Remove the lamb chops from the refrigerator for at least 15 minutes before cooking them.
To grill
- Preheat the grill (if gas) or get the coals to white-hot if using coals.
- Place the lamb chops on a hot grill. Grill for about 3 minutes on each side.
- Transfer lamb chops to a plate and let them rest for 5 minutes before serving.
To cook on the stove
- Place a large skillet over medium-high heat until hot.
- Add the lamb chops in a single layer and cook for 3 minutes on each side.
- Transfer lamb chops to a plate and let them rest for 5 minutes before serving.
- Serve the lamb chops with honey for people to drizzle over, with orange wedges and some fresh thyme leaves. honey fresh thyme orange wedges
Notes
- Jamaican jerk seasoning can be bought or made at home to control spice levels.
- Fresh thyme leaves contribute fresh herb flavor; dried thyme can be used but in smaller amounts.
- Orange zest adds fragrant citrus notes but can be omitted if unavailable.
- Lamb rib chops provide tenderness, but other lamb cuts like loin or leg steaks are suitable alternatives.
- Allow lamb chops to rest after cooking to maintain juiciness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 490 kcal
% Daily Value*
| Calories | 490kcal | 25% |
| Carbohydrates | 20g | 7% |
| Protein | 46g | 92% |
| Fat | 25g | 38% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 149mg | 50% |
| Sodium | 214mg | 9% |
| Potassium | 678mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 951IU | 19% |
| Vitamin C | 4mg | 4% |
| Calcium | 45mg | 5% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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