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Jamaican Jerk Lamb

This recipe is a variation of the Jerk Chicken, using most of the spices in dry form, to hopefully reduce preparation time. With some planning ahead for marinading, this dish could make a great weeknight meal!


  • 1 lb lamb chops
  • 2 tbsp onion, powder or other dry form
  • 1 tbsp garlic, powder
  • 1 tbsp ginger powder
  • ½ to 3 habanero or scotch bonnet peppers (adjust to taste, de-seed if necessary; may substitute with jalapeno peppers if desired)
  • 3 tbsp vegetable or canola oil
  • 1 lemon, juiced
  • 1 tsp Black pepper
  • 1 tsp cinnamon powder
  • ½ tsp clove or allspice powder
  • 1 tsp brown sugar
  • 2 tsp Low Sodium soy sauce
  • 1 tsp salt
  • 1 tbsp dried thyme


  • 4 medium potatoes (sliced thinly or scalloped)
  • 0.5 medium onion, cut into rings


  1. Mix together all dry ingredients. Add oil, lemon juice and soy sauce to make a marinade paste.
  2. Optional step: Line lightly greased baking pan with scalloped potatoes and ringed onion.
  3. Place thawed meat over potatoes and onion, and spread marinade onto both sides of meat. Let marinade in fridge for 1 to 8 hours.
  4. Bake at 375F preheated oven until meat is cooked to desired level.
  5. Garnish with cilantro if desired. Serve meat and potatoes over a bed of warm steamed rice.


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