Jerk Lamb Chops Recipe

Prepare ingredients

Trim and roughly chop the scallions. Peel the garlic and ginger. Remove seeds from the habanero/scotch bonnet if you want less heat, but keep some membrane for flavor. Strip thyme leaves from stems.

Blend marinade

Place scallions, thyme leaves, garlic, ginger, habanero, brown sugar, soy sauce, rum (if using), lime juice, olive oil, ground allspice, cinnamon, nutmeg, kosher salt and black pepper in a food processor or blender. Pulse until a coarse paste forms, scraping down sides as needed. The paste should be spreadable but not completely liquefied (about 30–60 seconds).

Taste and adjust

Taste a tiny smear on the back of a spoon: adjust salt, sugar, or lime to balance heat and acidity. If too thick, add 1–2 teaspoons water or oil to loosen.

Pat the lamb chops dry with paper towels. Make small shallow 1/4-inch slits in the meat side of each chop to help the marinade penetrate.

Place chops in a shallow dish or resealable bag. Rub the jerk marinade all over each chop, ensuring both sides and into the slits. Reserve about 2 tablespoons of marinade for finishing (optional).

Cover and refrigerate for at least 4 hours, ideally overnight (8–12 hours) for deeper flavor. If short on time, allow at least 1 hour at room temperature.

Remove the marinated lamb from the refrigerator 30 minutes before cooking to come closer to room temperature. Preheat a grill or heavy skillet (cast iron) over medium-high heat. If using a grill, oil the grates; if using a skillet, add 1 tablespoon neutral oil and heat until shimmering.

Sear the chops: Place chops on the hot grill or skillet, marinade side down first. Cook without moving for 2.5–3 minutes, until a deep char forms. Flip and cook 2–3 minutes on the other side for medium-rare (internal temp 130–135°F / 54–57°C). For medium, cook 3.5–4 minutes per side (140–145°F / 60–63°C). Times vary with thickness—use an instant-read thermometer.

Optional butter baste: In the last minute of cooking, add 2 tablespoons butter to the skillet (or a small pan) and baste the chops with melted butter and the reserved marinade using a spoon to glaze and build flavor. If grilling, remove to a cooler part of the grill and brush on reserved marinade and melted butter.

Rest the chops: Transfer cooked chops to a warm plate and tent loosely with foil. Rest 5 minutes to allow juices to redistribute.

Serve: Garnish with fresh thyme sprigs and lime wedges. Serve whole chops or slice off the bone; offer extra lime for squeezing.