Jerk Lamb Chops with Sweet & Salty Banana Rice

"This jerk lamb is bomb on its own," says Chrissy Teigen. "But the most amazing part of the dish is the bed of sweet caramelized bananas."
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jerk lamb chops with sweet and salty banana rice

Recipe by Chrissy Teigen

Start to Finish: 25 minutes (plus 30 minutes for marinating)

Servings: 4

Ingredients

Lamb Chops

  • 2 tbsp. jerk seasoning

  • 2 tbsp. Pickapeppa sauce* or Worcestershire sauce

  • 6 cloves garlic, finely chopped

  • 2 lb. baby lamb chops, separated into individual chops

  • 1 tsp. kosher salt

Banana Rice

  • 2 tbsp. vegetable oil

  • 2 small bananas, cut into 1/4-inch-thick rounds

  • 2 tbsp. sugar

  • 3 cups cooked rice

  • Kosher salt

  • A few pinches of chopped fresh thyme, for garnish

  • Lime wedges, for serving

Preparation

1. 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.

2. 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.

3. 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.