In a small bowl, whisk together the onion, garlic, allspice, thyme, cinnamon, nutmeg, brown sugar, lime juice, soy sauce, and olive oil to make a marinade. Rub the marinade all over the lamb ribs, cover, and refrigerate for at least 4 hours or overnight.
Preheat your braai to medium-high heat. Remove the lamb ribs from the marinade and season with salt and black pepper.
Place the lamb ribs on the braai and cook for about 5-7 minutes per side, or until browned and crispy on the outside.
In a small bowl, whisk together the brown sugar, honey, soy sauce, olive oil, and hot sauce to make a glaze.
Brush the glaze all over the lamb ribs and continue to cook for an additional 5-7 minutes per side, or until the ribs are cooked to your desired level of doneness.
Serve the Jamaican-style braaied lamb ribs hot and enjoy with your favorite sides!
In a small bowl, whisk together the lime juice, orange zest, cumin, smoked paprika, oregano, garlic powder, onion powder, salt, black pepper, and olive oil to make a marinade. Rub the marinade all over the lamb ribs, cover, and refrigerate for at least 4 hours or overnight.
Prepare a braai for indirect cooking by banking up the coals on one side so that there is a hot side and a cooler side.
Place the lamb ribs on the cooler side of the braai with the bone side down. Cover with a lid and adjust the air flow to 1/4 open at the base and leave a small crack (2mm) in the vent holes on the lid. This will ensure the coals burn slowly and evenly. Braai for 2-3 hours, turning every 30 minutes, until the ribs are tender and the meat is falling off the bone.
While the ribs are cooking, make the mojo sauce. In a small bowl, whisk together the lime juice, orange juice, garlic, cumin, oregano, olive oil, salt, and black pepper.
Serve the braaied lamb ribs with the mojo sauce on the side. Enjoy!
2 tbsp green chilli and coriander paste, (see above)
2 tbsp papaya paste
1 tbsp deggi mirch
crushed to make 1 tbsp whole black peppercorns
1 tbsp chaat masala
4 tbsp chilli oil
2 tbsp mustard oil
1 tbsp greek yogurt
½ tbsp garam masala
8 lamb rack chops
coriander, to serve
Method
Mix together the ginger and garlic pastes, the chilli and coriander paste, papaya paste and all the dry spices.
Add the chilli and mustard oils, the yogurt and garam masala, then brush the marinade over the lamb chops generously.
Chill for 6-8 hours to marinate.
Heat the oven to 240C/fan 220C/gas 8. Put a frying or griddle pan over a high heat and sear the marinated lamb chops for 30 seconds on either side until lightly charred.
Transfer the chops to a roasting tray and roast for 8-10 minutes for medium or 14-18 minutes for well done, depending on the size of the chops.
Serve alongside a watermelon and kalonji (onion seed) salad and coriander and mint chutney.
Scatter with coriander and serve the chops with your favourite accompaniments.
2 Tbsp Jerk marinade/paste (Walkerswood makes a great Jerk paste)
1 Tbsp ginger paste
1 Tbsp Garlic paste
Cooking oil
Directions
Preparation
Begin by squeezing the juice of half of a lime over your lamb chops
Season generously with Jamaican Firewalk and allow the meat to come up to room temperature before cooking
Preheat oven to 400°F
Cook Lamb
Heat skillet over medium high heat and add 1 Tbsp of cooking oil
Add your lamb chops – make sure to lay the meat away from you to avoid splatter and press the meat down firmly for maximum surface area contact (to ensure you get a nice crust!)
Sear for 60-90 seconds and flip
Reduce heat to medium low and add butter, garlic, and thyme
Baste lamb chops with the infused butter
Remove the lamb to a wire rack while you make the sauce
Make Sauce
Start by adding 1 cup of your favorite BBQ sauce to a sauce pot over medium low heat
Add Jamaican Firewalk Seasoning to taste, along with 1-2 Tbsps of Jerk marinade/paste
Taste as you go and adjust the spice level to your preference
Add 1 Tbsp each of ginger and garlic paste and the juice of the remaining half of lime and mix well
Finishing
Brush the sauce evenly onto each lamb chop and place skillet into oven
Cook lamb to your desired internal temp, about 100C for medium rare
Finely chop the herbs and garlic then place in a bowl. Add the oil, lemon juice, dried herbs, smoked paprika and chilli flakes then season generously with salt and pepper.
Place the lamb ribs in a dish suitable for marinating then pour over the marinade. Cover and allow to marinate for at least 1 hour but up to 24 hours in the fridge.
Grill the ribs over medium-hot heat for 20-30 minutes. It’s important to allow the fat to render out to give you the juiciest end result possible.
Once the ribs are cooked, remove from the heat and allow to rest for 5 minutes then serve with grilled lemons.
12–16 Jimmy Nardello peppers, 8 Cubanelle peppers, or 8 oz. shishito peppers
Red wine vinegar (for serving)
Directions
Pound garlic, rosemary, and 2 Tbsp. oil with a mortar and pestle until pulverized. (Alternatively, finely grate garlic and finely chop rosemary. Combine in a small bowl and mix in the oil.) Season lamb chops on both sides with salt and black pepper. Coat all over with garlic paste and let sit at room temperature 30 minutes or cover and chill up to 12 hours.
Just before you are ready to grill the chops, make the herb salsa. Pound parsley and dill with mortar and pestle with a big pinch of salt until coarsely crushed. (Alternatively, finely chop the herbs and combine in a medium bowl.)
Finely grate zest from lemon into herbs, then slice lemon in half and squeeze in its juice. Stir in ½ cup oil; taste and season herb salsa with more salt if needed.
Prepare a grill for medium-high heat. Grill lamb chops, turning often to encourage fat to render and moving to a new spot on the grill whenever there’s a flare-up, until nicely charred on the outside but still pink in the center, 6–8 minutes. Transfer to a platter and let rest 5–10 minutes.
While the chops are resting, toss peppers in a medium bowl with enough oil to coat; season with salt.
Grill peppers, turning often, until skins are blistered and charred in spots and flesh is tender, about 3 minutes. Return to bowl, add a few dashes of vinegar, and toss to coat.
Serve lamb and peppers with herb salsa for spooning over.
1 cup fresh flat-leaf parsley leaves with tender stems
1 cup fresh mint leaves
1 tablespoon ground cumin
1 tablespoon paprika
2 teaspoons allspice
1 teaspoon crushed red pepper flakes
1 teaspoon ras-el-hanout or garam masala
Kosher salt
24 untrimmed lamb rib chops (about 5 pounds)
Vegetable oil (for grilling)
Directions
Pulse onions, cilantro, parsley, mint, cumin, paprika, allspice, red pepper flakes, and ras-el-hanout in a food processor until very finely chopped; season with salt.
Place lamb in a large dish and rub with spice mixture. Cover and chill at least 2 hours.
Prepare grill for medium-high heat and oil grate.
Grill lamb to desired doneness, about 3 minutes per side for medium-rare. Let rest at least 5 minutes before serving.
Do Ahead: Lamb can be marinated 12 hours ahead. Keep chilled.
