Stovetop Jerk Marinated Lamb

soy sauce

🥗Healthier: coconut aminos

💰Cheaper: tamari

Coconut aminos are lower in sodium and gluten-free.

lamb shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are leaner and more affordable.

Trim excess fat from the lamb loin chops and pat them dry.

In a bowl, combine all-purpose seasoning, paprika, black pepper, wet jerk seasoning, and browning.

Rub the seasoning mixture into the lamb loin chops.

If possible, marinate the lamb for at least 2 hours for better flavor.

Heat oil in a cast iron skillet over medium heat.

Brown the lamb chops on both sides for about 3.5 to 4 minutes each, adjusting time for thickness.

Remove the lamb from the skillet and set aside.

Add unsalted butter to the skillet, then add minced garlic and sauté for about a minute.

Add sliced bell peppers and onion to the skillet and sauté until firm.

In the same skillet, add soy sauce, jerk seasoning, brown sugar, and tomato ketchup to create a gravy.

Add fresh rosemary and thyme, along with a scotch bonnet pepper and allspice berries to the gravy.

Stir in additional all-purpose seasoning to taste.

Add the juices from the resting lamb into the skillet and baste the lamb with the gravy.

Simmer the lamb in the gravy on the stovetop until the juices are no longer pink, about 3 to 4 minutes for medium-well to well-done.

Serve the lamb with sides like rice or mashed potatoes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens