Chef David Rose (Food Network Star) shares his recipe for Jerk Lamb Chops. Learn to make this delicious dish at home in your kitchen!
1. Make the jerk lamb chops: In a large bowl, whisk together thyme, cloves, salt, allspice, paprika, cayenne pepper, black pepper, nutmeg, sugar, cinnamon, and garlic powder.
2. Add chops and liberally season on all sides with jerk rub. Wrap with plastic wrap. Place in refrigerator overnight to marinate.
3. Remove lamb chops from refrigerator 30 minutes before cooking to bring to room temperature.
4. Preheat the grill to medium-high heat. Rub grill with canola oil to prevent lamb chops from sticking.
5. Grill chops until internal temperature reaches 145 degrees for medium, 4 to 6 minutes on each side. For medium-well to well-done lamb chops, leave on the grill for a few minutes longer.
6. Make the mango chutney: In a medium saucepan over medium-high heat, add oil. Stir in onion, pepper, ginger, and curry powder. Sauté until onions are tender and caramelized and curry has cooked down, about 5 minutes.
7. Add mango and raisins, and sauté an additional 3 to 4 minutes. Whisk in vinegar and brown sugar, and bring to a boil. Reduce temperature to medium-low and simmer until chutney becomes syrupy, about 12 to 14 minutes.
8. Serve grilled lamb chops with chutney.