Recipes & Tips

Jerk Spiced Grass-fed Lamb Chops Recipe

  • Servings: 2
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes

This recipe from Playful Cooking pairs jerk spiced New Zealand grass-fed lamb loin chops with yellow sweet rice and fresh salad. It’s an ideal meal for those in a time crunch! 


For the Lamb:

  • 1 lb. New Zealand grass-fed lamb loin chops (Tip: Look for the Taste Pure Nature logo) 
  • Vegetable oil
  • Jerk spice blend
  • Fresh rosemary leaves, about 2 tablespoons per loin chop

For the Rice:

  • 1 cup white rice, rinsed
  • 2 tablespoons ghee
  • 1 cinnamon stick
  • 1 whole star anise
  • 4 green cardamoms
  • 1/4 cup cashews
  • 2 tablespoons raisins
  • 1/2 teaspoon turmeric
  • Salt
  • 2 cups hot water
  • 1 tablespoon sugar

For the Salad:

  • 1 small red onion, sliced
  • 12 cherry tomatoes, sliced
  • 10 red grapes, sliced
  • 4 sprigs cilantro leaves
  • 1 Persian cucumber, sliced
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • Salt


For the Rice:

  • 1. To a hot electric pressure cooker, add the ghee, cinnamon stick, star anise, green cardamom, cashews and raisins. Stir and let sit for a few seconds until fragrant.
  • 2. Add rice, turmeric and a pinch of salt, and stir to combine.
  • 3. Stir in 2 cups hot water and cook for 12 minutes. Release the steam and fluff rice.
  • 4. Stir in sugar and let sit, covered, for 5 minutes before serving.

For the Lamb:

  • 5. Preheat grill to high.
  • 6. Pat dry the loin chops and then rub all sides with vegetable oil.
  • 7. Sprinkle with jerk spice blend and fresh rosemary leaves
  • 8. Grill loin chops for 2 to 3 minutes per side, or until desired level of doneness. Remove from heat and let rest while you prepare the salad.

For the Salad:

  • 9. In a small bowl, combine red onion, cherry tomatoes, red grapes, cucumber and cilantro.
  • 10. Stir in lemon juice, olive oil and season with salt. Mix until combined.

To Serve:

  • 11. Serve grilled loin chops with warm rice and fresh salad.
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