Grilled Jerk American Lamb Loin Chops with Peach Salsa
Grilled Jerk American Lamb Loin Chops with Peach Salsa is a delicious and easy meal to prepare. American lamb loin chops are marinated in a jerk seasoning, grilled until tender, and topped with a refreshing peach salsa. Perfect meal to make during the week or weekend!
***This post is in partnership with the American Lamb Board. As always, all opinions expressed are 100% my own.***
Hold the backpack.
Summer isn’t quite over yet.
Here in Colorado we are hitting our stride in weather and have many more warm nights to dine al fresco. And! Let’s not forget a certain holiday that is all about grilling up delicious eats – Labor Day!
I’ve got a catalog of late-summer-worthy lamb recipes: Greek Grilled American Lamb Chops, Grilled Steakhouse Lamb Pizza, American Lamb Burger & Frites, and now, this Grilled Jerk Lamb Loin Chops with Peach Salsa. A simple, flavorful dish that uses American lamb loin chops marinated in a Caribbean jerk marinade and topped with a colorful peach salsa.
Why Use American Lamb
I used American Lamb in this recipe. Their lean, nutrient-rich loin chop is ideal for making a lot of dishes, but they are truly magnificent when used in this late-summer infused meal. Aside from the fact that they are one of the most delicious types of protein out there, they are also packed with an array of essential nutrients such as zinc, selenium, and vitamins B6 and B12.
Plus- did you know that a 3-ounce serving of American lamb loin chop has approximately 140 calories and 22.5 grams of protein? It’s the perfect protein to mix up your weeknight dinner routine whether grilling, pan frying, or roasting.
Ingredients Used To Make Grilled Jerk Lamb Loin Chops
This easy recipe calls for simple ingredients but packs quite a punch flavor-wise! This jerk marinade comes together quickly in the blender and can be made ahead of time for easier prep!
- Green onions – base of the marinade
- Garlic – the more the merrier
- Water
- Jalapeno (*if you have scotch bonnet peppers please substitute) – need some heat!
- Fresh lime juice – helps cut the heat
- Olive oil
- Brown sugar
- Allspice – adds a depth of flavor
- Dried thyme
- Ground cinnamon
- Kosher salt and pepper to taste
- Lamb Loin Chops – American lamb is available to meet a range of preferences—from natural or organic lamb to lamb that has been exclusively grass-fed or grain-finished. You can find local lamb using their Lamb locator on their website.
Ingredients Used to Make Peach Salsa
Living in Colorado we get the best darn peaches! August is the perfect time to grab a basket full and make this refreshing peach salsa. All you need is:
- Fresh peaches
- Red onion – love the color contrast
- Cilantro – you could also use parsley
- Jalapeno – need heat!
- Lime Juice – need acidic in any fresh salsa
- Kosher salt and pepper
How to Make Grilled Jerk Lamb Loin Chops with Peach Salsa
- In a food processor, add the green onions, garlic, water, jalapeno, lime juice, brown sugar, olive oil, allspice, thyme, cinnamon, kosher salt and pepper. Pulse until combined and smooth.
- Next, place the American lamb loin chops into a Ziploc bag and then pour marinade over the lamb. Place the lamb in the fridge for at least 30 minutes or overnight for best results.
- Preheat your grill to medium-high heat. Remove the lamb from the fridge and place on a baking sheet. Once the grill has preheated, grill the lamb about 5 minutes per side or until an internal temperature of 145 degrees is reached. Remove the lamb from the grill and allow it to rest for three minutes before slicing.
- While the lamb rests, make the peach salsa. Combine all ingredients into a bowl. To serve: place lamb loin chops on a plate and top with peach salsa. Serve with white rice if desired.
Helpful Tips
- USDA recommends that lamb loin chops be cooked to a safe internal temperature of 145 degrees. Use a food thermometer to make sure that you are cooking the meat right.
- To have perfectly cooked lamb meat, make sure that it is at room temperature before cooking.
Frequently Asked Questions
- Can you add avocado in the peach salsa? You bet!
- Can I use other types of proteins for this recipe? Yes, you can also use ground beef or chicken. Take note though that they would require different cooking times.
- What vegetables would you serve on the side? Sauteed zucchini, cauliflower, or even grilled corn would be lovely additions.
Storing Notes
You can store leftovers in an airtight container for up to 3 to 4 days. Simply reheat on the stovetop or warm gently on the grill.
Grilled Jerk Lamb Loin Chops with Peach Salsa
Ingredients
- For the Jerk Marinade:
- 1 bunch Green onions, roughly chopped
- 2 cloves Garlic
- 2 tbsp Water
- 1 large Jalapeno, seeds removed, roughly chopped (*if you have a scotch bonnet pepper please substitute)
- 2 tbsp Fresh lime juice
- 2 tbsp Olive oil
- 1 tbsp Brown sugar
- 1 1/2 tsp Ground allspice
- 1 tsp Dried thyme
- 1/2 tsp Ground cinnamon
- Kosher salt and pepper to taste
- For the Peach Salsa:
- 3 large Peaches, peeled, pitted and chopped
- 1/2 cup Red onion, diced
- 3 tbsp Chopped fresh cilantro
- 1/2 large Jalapeno, seeds removed, roughly chopped
- 2 tbsp Fresh lime juice
- Kosher salt and pepper to taste
Instructions
- In a food processor, add the green onions, garlic, water, jalapeno, lime juice, brown sugar, olive oil, allspice, thyme, cinnamon, kosher salt and pepper. Pulse until combined and smooth
- Next, place the American lamb loin chops into a Ziploc bag and then pour marinade over the lamb. Place the lamb in the fridge for at least 30 minutes or overnight for best results.
- Preheat your grill to medium-high heat. Remove the lamb from the fridge and place on a baking sheet. Once the grill has preheated, grill the lamb about 5 minutes per side or until an internal temperature of 145 degrees is reached. Remove the lamb from the grill and allow it to rest for three minutes before slicing.
- While the lamb rests, make the peach salsa. Combine all ingredients into a bowl. To serve: place lamb loin chops on a plate and top with peach salsa. Serve and enjoy.