Just in time for Memorial Day! In addition to the burgers, hot dogs, sausages and steaks we all enjoy grilling up, it's also nice to stray from tradition and do something different. By now you know that Jerk Central is all about introducing nontraditional and new ways to incorporate "jerk goodness" into your lives. So next up: The Double-Cut Jerk Lamb Chops with Rum Mint Sauce!
First of all, let me just say that lamb is awesome! It's one of those things I didn't really grow up eating, but was hooked on once I had my first bite. Lamb is one of those traditional meals mostly served on special occasions with a dab of mint jelly. But why should you have to wait until the holidays roll around again to enjoy this tasty dish?! You shouldn't! So grab some lamb, fire up the grill and enjoy the long weekend with this excellent dish!
As you can see from this picture you don't need much for this fabulous meal. You may even have all of these things in your pantry already:
What you'll need:
8 Tablespoons of red wine vinegar
8 Tablespoons of dark Jamaican rum (not pictured)
4 Tablespoons of mint jelly (more if you want more “minty” flavor)
Jerk Central Jamaican Jerk Marinade
Jerk Central Jamaican Jerk Dry Rub
1 or two rack(s) of lamb (cut every two bones)
Since we were grilling these (and yes they definitely can be done in the oven) we used more marinade and dry rub because some of the seasonings will stick to the grill during the cook. Sprinkle approximately two teaspoons per pound of Jerk Central's Jerk Dry Rub on all sides of the meat and RUB it in!
Next apply approximately 1.5 teaspoons per pound of Jerk Central's Jerk Marinade on all sides of the meat and RUB it in! Place the chops in a large ziplock bag or resealable container and let the meat marinate for a few hours or overnight.
For the Jerk Rum Mint Sauce:
Add the red wine vinegar, jerk marinade, jerk rub, rum and mint jelly to a sauce pan and heat on high. Use a wooden spoon to stir and break up the mint jelly as it melts. It should be well incorporated by the time the liquid starts to boil. Once the mix starts to boil, remove it from heat and keep stirring. Use a spoon and taste a cooled sample. It should be sweet, tangy and have a well-flavored "kick" to it.
Set up your grill for two-zone grilling. If you are unfamiliar with the term, fill your charcoal chimney with coals and once lit scatter them inside the grill in an area approximately 1/3 to 1/2 of the grilling area. That will be your "hot zone". The other portion of the grill that is empty will be the "cool zone".
If you will be baking your chops, first add a few tablespoons of oil to a pan and sear the chops on all sides. About a minute, or so, per side. Then put the chops in a baking tray and bake at 375 degrees for approximately 35 minutes (or to desired "doneness").
(Back to the grill)
Place your chops on the hot zone and sear for a nice crust. Don't walk away from the grill! This process should only take about a minute per side and your chops should look like this on each side:
Once all sides of your chops are nice and crusty-brown, transfer each chop to the cool zone. If you prefer your meat medium-well or well done, place your chops with the rib meat facing the coals. If you prefer your meat medium-rare, Place the meat with the rib (bone) end facing the coals.
Apply a nice glaze of the sauce to each chop. Close the lid of your grill and let the meat cook for 15 minutes. Make sure to watch the temperature of your grill and adjust the vents if need be to keep the temperature between 375-400 degrees.
After 15 minutes turn the chops over and apply the sauce to the ribs again. Close the lid and leave the ribs for another 15 minutes. After 30 minutes of cooking check the chops temperature with a meat thermometer for preferred doneness.
Once the ribs are done to your liking, drizzle a teaspoon of the mint sauce over each chop and serve with your favorite starch (or vegetables.., if you must :)
And Enjoy! This is a good one!