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Jamaican Jerk Lamb

This recipe is a variation of the Jerk Chicken, using most of the spices in dry form, hopefully reducing preparation time. This dish could make a great weeknight meal!


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


  • 4 medium potatoes, sliced thinly or scalloped
  • 2-3 carrots, sliced thinly
  • ½ medium onion, cut into rings


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


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