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."
Publish date:
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


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


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.