Recipe by Chrissy Teigen
Start to Finish: 25 minutes (plus 30 minutes for marinating)
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
2 tbsp. vegetable oil
2 small bananas, cut into 1/4-inch-thick rounds
2 tbsp. sugar
3 cups cooked rice
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.