Delicious Jerk Rack of Lamb

Here’s my take on jerk rack of lamb, with a Caribbean-inspired blend of warm spices, fresh herbs, and a touch of heat that makes the meat so flavorful and juicy when roasted just right.

This dish has become my go-to recipe whenever I want to make dinner feel extra special. I often serve it when we have friends over, and everyone always asks for the recipe. And trust me – those leftover lamb chops (if you’re lucky enough to have any) make the best sandwiches the next day!

What Kind of Lamb Should I Use?

For a jerk rack of lamb, you’ll want to start with a French-trimmed rack where the fat and meat have been cleaned from the rib bones, making those classic “lollipop” presentations possible. Look for lamb that has a pinkish-red color with white marbling throughout – this marbling helps keep the meat juicy during cooking. Most grocery stores carry Australian or New Zealand lamb, which tends to be smaller and more mild-flavored than American lamb, but either origin works well with these bold jerk seasonings. When shopping, plan for about 3-4 chops per person, and ask your butcher to French-trim the rack if it hasn’t been done already.

Options for Substitutions

This flavorful jerk seasoning recipe has room for some adjustments if you’re missing ingredients:

• Jerk spice mix: This is pretty important for the authentic taste, but you can make your own by mixing allspice, cinnamon, nutmeg, thyme, and cayenne pepper if you can’t find pre-made jerk seasoning.
• Asian-style zing sauce: You can replace this with sweet chili sauce or a mix of hot sauce and honey. Even sriracha works well here.
• Browning sauce: If you don’t have this, you can use Worcestershire sauce or soy sauce instead. The color won’t be quite the same, but you’ll still get good flavor.
• Pink sea salt: Regular table salt or kosher salt works just fine – use the same amount.
• Mixed spice blend: You can use any all-purpose seasoning blend you have on hand, or make your own with equal parts paprika, oregano, and basil.
• BBQ sauce with honey flavor: Regular BBQ sauce works fine – just add a small squeeze of honey. Or mix equal parts ketchup and honey as a substitute.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking jerk rack of lamb is getting the temperature right – cooking at too high heat can burn the spice-rich marinade before the meat reaches the perfect medium-rare (135°F). A common mistake is not letting the lamb come to room temperature before cooking, which can lead to uneven cooking and a less tender result. For the best flavor development, avoid rushing the marination process – giving the meat at least 4 hours (or ideally overnight) allows the jerk seasonings to properly penetrate the meat. To prevent the garlic in the marinade from burning and becoming bitter, make sure to wipe off excess marinade before cooking, and consider adding a fresh coating of olive oil just before putting the lamb on the heat. When resting the meat after cooking (which is absolutely necessary for juicy results), tent it loosely with foil rather than wrapping it tightly, as this prevents the crust from getting soggy.

What to Serve With Jerk Lamb?

This spicy, flavorful jerk lamb pairs perfectly with classic Caribbean sides that help balance its bold flavors. Rice and peas (made with coconut milk) makes an excellent base for soaking up all those tasty juices, while a fresh mango salsa adds a cool, sweet contrast to the heat. For some extra veggies, try serving it with roasted plantains or a simple slaw made with cabbage and carrots tossed in lime juice. If you want to keep things traditional, some grilled corn on the cob with a pat of butter makes a great addition to round out the meal.

Storage Instructions

Keep Fresh: Got leftover jerk rack of lamb? Place it in an airtight container and pop it in the fridge for up to 3 days. The flavors actually get better as they meld together, making day-two lamb just as good, if not better than day one!

Freeze: If you want to save some for later, wrap the cooked lamb tightly in foil, then place it in a freezer bag with the air pressed out. It’ll keep nicely in the freezer for up to 2 months. Just remember to label it with the date!

Reheat: To bring your lamb back to life, let it thaw overnight in the fridge if frozen. Then wrap it in foil and warm it in a 300°F oven for about 15 minutes, or until heated through. This gentle reheating helps keep the meat juicy and tender.

Preparation Time	30-60 minutes
Cooking Time	25-30 minutes
Total Time	55-90 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 250-300
• Protein: 3-5 g
• Fat: 18-20 g
• Carbohydrates: 25-30 g

Ingredients

• 1/4 cup chopped onion
• 1/4 cup diced green bell pepper
• 1 capful olive oil
• 1/2 cup water
• 1 tablespoon ketchup
• 1 teaspoon bbq sauce with honey flavor
• 1 teaspoon asian-style zing sauce
• 1 teaspoon granulated sugar
• 1 teaspoon adobo seasoning
• 1 teaspoon mixed spice blend
• 1 teaspoon ground black pepper
• 2 pinches pink sea salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon garlic salt
• 1 teaspoon crushed red pepper flakes
• 1 tablespoon jerk spice mix
• 2 teaspoons browning sauce
• 1 tablespoon olive oil
• 1 tablespoon garlic, minced

Step 1: Prepare and Marinate the Lamb Chops

Start by ensuring hygiene: always wash your hands before cooking.

Clean the lamb chops under water mixed with a little vinegar, then rinse them thoroughly.

In a bowl, combine all your dry seasonings and mix them well.

Apply 3/4 of the seasoning mix onto the lamb chops, leaving the rest for your sauce.

Allow the lamb to marinate for at least 30 minutes.

For a deeper flavor, consider marinating the lamb overnight.

Step 2: Sear the Lamb Chops

Heat some oil in a pot over medium heat.

Once the pot is hot, add the marinated lamb chops.

Allow them to cook for 5-8 minutes on each side, ensuring a nice brown char.

This step adds flavor and seals in the juices.

Step 3: Roast the Lamb

Preheat your oven or a toaster oven to 350°F (176.7°C).

Transfer the seared lamb chops to the oven and let them roast for 15-20 minutes.

The cooking time may vary depending on your preference for doneness, but this typically results in well-done lamb.

Step 4: Prepare the Sauce

While the lamb is roasting, make the sauce.

Grab a sauce pot and heat it.

Add chopped onions and sweet peppers, cooking them until they are semi-soft.

Pour in some water, using a tip to scoop up residual flavors from the pan that held the seasoned meat.

Add the remaining dry seasonings into the mixture.

Stir in some ketchup, followed by your choice of Buffalo Wild Wings sauces (such as Honey BBQ and Asian Zing).

Mix the sauce well, then add sugar and stir again.

Let the sauce simmer for about 5 minutes, allowing the flavors to meld.

Step 5: Finish and Serve

Remove the lamb chops from the oven with care.

Generously coat them with your prepared sauce, ensuring each piece is well-covered.

Serve the lamb chops hot with your preferred sides, such as vegetables or mashed potatoes, and enjoy your flavorful meal!