Jerk Lamb Chops with Sweet & Salty Banana Rice

For the lamb, in a large bowl, mix the jerk seasoning, Pickapeppa sauce, and garlic. Add the chops. Turn until coated. Cover and refrigerate for at least 30 minutes or up to 8 hours.

Heat a grill or grill pan over medium-high. Remove the chops from the marinade and pat dry with paper towels. Season with the kosher salt. Grill the chops until nicely seared, 2 to 3 minutes per side for medium-rare.

For the rice, in a large nonstick skillet, heat the oil over medium. In a medium bowl, toss the bananas and sugar. Add to the skillet. Cook, tossing occasionally, until slightly caramelized, 2 to 3 minutes. Add the rice and 1/2 tsp. kosher salt. Cook, stirring occasionally (without mashing up the bananas too much), until very hot, about 3 minutes. Season with salt until the rice tastes like it has a good balance between sweet and salty. On a platter, arrange the lamb and rice. Top the rice with thyme. Serve with lime wedges.