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!
Ingredients:
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
Directions:
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.