Rosemary-Jerk Lamb Chops

By bjlazyl

Ingredients

• 7 cloves garlic, peeled
• 2 scallions, roughly chopped
• 1 medium yellow onion, roughly chopped
• 1 sprig rosemary, stem removed
• 1 ⁄2 Scotch bonnet chile, stemmed and seeded
• 1 1⁄2 tbsp. soy sauce
• 1 ⁄2 tsp. ground allspice
• 2 lb. lamb loin chops, cut 1 1⁄2 inches thick, tails trimmed
• Kosher salt and freshly ground black pepper

Preparation

Step 1

In a food processor, combine the garlic with the scallions, onion, rosemary, chile, soy sauce, and allspice and process until smooth. Scrape the aromatics into a large bowl, add the lamb chops, and toss to coat in the marinade. Cover with plastic wrap and refrigerate for 4 hours.

Light a grill or heat a cast-iron grill pan over high. Remove the lamb from the bowl, along with any marinade clinging to it, and season with salt and pepper; discard marinade. Add the chops to the grill and cook, turning once, until lightly charred on the outside and cooked to medium inside, 12 to 15 minutes. Transfer the lamb to a platter and serve while warm.