Jerk Lamb with Caribbean rice and sautéed baby broccoli

  • Author: Loreto
  • Prep Time: 1 hour
  • Total Time: 1 hour
  • Category: Main, Meat
  • Method: Grilling


  • 8 lamb chops (organic)
  • 1 cup of basmati rice
  • 2 cups water
  • 1 tomato diced
  • 1 small onion diced
  • 1 yellow pepper diced
  • 1 red pepper diced
  • 1 lime

For Jerk spice rub:

  • 1 tablespoon onion flakes
  • 1 tablespoon ground thyme
  • 1 teaspoon dried parsley
  • 1 tablespoon ground allspice
  • 1 teaspoon nutmeg
  • 1 tablespoon onion powder
  • 1 teaspoon cumin
  • 1 teaspoon of turmeric
  • 1 tablespoon garlic powder
  • 1 teaspoon salt
  • 1 tablespoon ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 tablespoon paprika
  • 1 teaspoon chili flakes
  • 1/3 cup brown sugar
  • 2 bay leaves crumbled and ground

For the broccolini:

  • 1/2 jalapeno, minced
  • 1 Tbsp white vinegar
  • bunch of broccolini
  • 2 cloves garlic, minced
  • 1 Tbsp ginger, minced
  • olive oil


  1. Take lamb chops, lime, and extra virgin olive oil. Cut the lime in half and rub both sides of the chops. Do the same with the olive oil.
  2. In a mortar and pestle grind all whole spices into a powder and combine all spices in a bowl blending well.
  3. Place lamb chops in a Tupperware and sprinkle with jerk spice mix. Do the same with the other side. Place lid on Tupperware and refrigerate overnight.

For the Caribbean Rice:

  1. In a medium saucepan put rice, water, a dash of salt, and a few drops of olive oil. Bring to a boil on high heat, then turn down to a low simmer till all the water dissipates. Take off heat, cover and let stand.
  2. Heat up some olive oil in a sauté pan add onions, garlic, ginger, tomatoes, vinegar, salt and pepper to taste, some Jamaican yellow curry, and jalapeno. Cook till a bit softened then add rice and toss till well mixed.
  3. Take lamb chops out of the fridge and bring to room temperature.
  4. Preheat barbeque to a high heat then place chops on the grill.
  5. Cook for 2 minutes then turn to 90°, turn over and repeat the same process then take off heat and let sit for 5 minutes.

For the broccolini:

  1. In a pot bring to a boil 4 cups of water and a dash of salt, add broccolini and boil till tender.
  2. In a medium sauté pan heat up olive oil and minced clove of garlic, add broccolini, stir-fry for about 5 minutes.
  3. Plate rice, broccolini, and lamb chops and serve.


  • Serving Size: 4 portions
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