Rosemary Jerk Lamb Chops | Saveur
While chicken and pork are more commonly given the Jamaican jerk treatment, the flavorful marinade works equally well for lamb loin chops.
Ingredients
- 7 cloves garlic, peeled
- 2 scallions, coarsely chopped (1/3 cup)
- 1 medium yellow onion, coarsely chopped (1 cup)
- 1 sprig rosemary, stem removed
- <sup>1</sup>⁄<sub>2</sub> Scotch bonnet chile, stemmed and seeded
- 1 <sup>1</sup>⁄<sub>2</sub> Tbsp. soy sauce
- <sup>1</sup>⁄<sub>2</sub> tsp. ground allspice
- 2 lb. lamb loin chops (6–8 chops), cut 1 1/2 inches thick, tails trimmed
- Kosher salt and freshly ground black pepper
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