Grilled Jerk Lamb Loin Chops with Peach Salsa
Grilled Jerk 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!
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.
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