Jerk Lamb Chops with Mango Chutney

Chef David Rose (Food Network Star) shares his recipe for Jerk Lamb Chops. Learn to make this delicious dish at home in your kitchen!

Jerk Lamb Chops with Mango Chutney
Serves 4


For the jerk lamb chops:
3 teaspoons dried thyme
1/3 teaspoon cloves
3 teaspoons sea salt
2 teaspoons allspice
2 teaspoons paprika
1 teaspoon cayenne pepper
2 teaspoons black pepper
1/2 teaspoon nutmeg
2 teaspoons granulated sugar
1/2 teaspoon cinnamon
1 teaspoon garlic powder
12 (1-inch thick) French cut lamb chops
Canola oil, for the grill

For the mango chutney:
2 tablespoons canola oil
1/2 cup small-diced yellow onion
1/2 cup small diced red bell pepper
1/2 teaspoon fresh grated ginger
1 1/2 teaspoons curry powder
1 1/2 cups medium diced mango (fresh or frozen)
1/2 cup golden raisins
1 1/4 cup cider vinegar
1 cup brown sugar


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.


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