Caribbean Lamb Chops Recipe

Marinate the Lamb Chops

In a bowl, combine jerk seasoning, olive oil, and lime juice. Rub the mixture all over the lamb chops and let them marinate for at least 30 minutes.

Grill the Lamb Chops

Preheat the grill to medium-high heat. Grill the marinated lamb chops for 4-5 minutes on each side, or until desired doneness is achieved. Remove from the grill and let rest.

Prepare the Potatoes

Peel and chop the potatoes into even chunks. Place them in a large pot and cover with cold water. Add a pinch of salt and bring to a boil.

Cook the Potatoes

Once boiling, reduce heat to medium and cook for 15-20 minutes or until the potatoes are tender when pierced with a fork.

Mash the Potatoes

Drain the potatoes and return them to the pot. Add garlic cloves, butter, milk, salt, and pepper. Mash until smooth and creamy. Adjust seasoning if necessary.

Prepare the Brussel Sprouts

Trim the ends of the brussel sprouts and cut them in half. In a bowl, toss them with olive oil, salt, and red pepper flakes.

Roast the Brussel Sprouts

Spread the brussel sprouts on a baking sheet and roast in a preheated oven at 400°F (200°C) for 20-25 minutes until golden and crispy. Drizzle with honey just before serving.

Prepare the Hollandaise Base

In a double boiler, whisk together egg yolks and lemon juice until the mixture is pale and thick. This should take about 3-5 minutes.

Incorporate Butter

Slowly drizzle in melted butter while continuously whisking until the sauce is thick and creamy. Stir in jerk seasoning and season with salt to taste.