Peach Salsa on grilled Jerk American Lamb Loin Chops
Grilled Jerk American Lamb Loin Chops with Peach Salsa is a savory and simple meal to prepare. American lamb loin chops are marinated in a jerk seasoning, grilled until tender, and topped with a refreshing peach salsa. Reliable meal to make during the week or weekend!
American Lamb Board.
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 savory eats – Labor Day!
We'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.
Prep 15 minutesCook 10 minutesTotal 25 minutesMakes 4
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
Method
- 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.
