Caribbean Grilled Lamb Chops With Wasakaka Recipe

Cooking Directions

• STEP 1.In a bowl, combine the lime juice, garlic, thyme, allspice, salt, and pepper. Mix well.
• STEP 2.Place the lamb chops in a shallow dish and pour the marinade over them. Make sure the chops are well coated. Cover and refrigerate for at least 2 hours, or overnight for best results.
• STEP 3.Preheat the grill to medium-high heat. Remove the lamb chops from the marinade and discard the excess marinade.
• STEP 4.Grill the lamb chops for about 4-5 minutes per side, or until they reach your desired level of doneness. Remove from the grill and let them rest for a few minutes before serving.
• STEP 5.While the lamb chops are grilling, prepare the Wasakaka sauce. In a blender or food processor, combine the scotch bonnet peppers, garlic, green onions, parsley, thyme, lime juice, olive oil, salt, and pepper. Blend until smooth.
• STEP 6.Serve the grilled lamb chops with the Wasakaka sauce on the side. Enjoy!

Cooking Tips

• For a milder version, remove the seeds and membranes from the scotch bonnet peppers before blending.
• Make sure to let the lamb chops rest after grilling to allow the juices to redistribute and ensure a tender and juicy result.
• You can also marinate the lamb chops overnight for a more intense flavor.

Storage and Serving

• Leftover grilled lamb chops can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the lamb chops in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.
• Serve the grilled lamb chops with a side of rice and beans or grilled vegetables for a complete meal.