Tropical Heat Lamb Chops

— Sweet, Spicy, and Island-Inspired

These Tropical Heat Lamb Chops bring bold Caribbean flavor straight to your table. Juicy lollipop lamb chops are seasoned with jerk spices, green seasoning, and sweet chili, then seared until perfectly caramelized and finished in a glossy tropical glaze.

The sauce is a sweet-heat combination of ginger wine, tropical fruit juice, sweet chili sauce, and aromatics that cling beautifully to the lamb. Each bite balances spice, sweetness, and richness, making this dish perfect for entertaining or an elevated weeknight dinner.

Serve these lamb chops with rice, roasted vegetables, or a fresh salad for a vibrant island-inspired meal that’s quick, flavorful, and unforgettable.

Recipe Details:

• Servings: 4–6

• Prep Time: 15 mins

• Cook Time: 10 mins

Ingredients:

Lamb Chops:

• 12 lollipop lamb chops

• 1 teaspoon jerk rub (wet or dry)

• 1 teaspoon all-purpose seasoning

• 1 teaspoon browning

• ½ teaspoon garlic paste

• ½ teaspoon ginger paste

• 1 tablespoon green seasoning

• 2 tablespoons sweet chili sauce

• Olive oil

Sauce:

• 1 tablespoon butter paste

• ¼ cup wine (ginger wine or red wine)

• ½ cup tropical juice (mango or pineapple)

• ¼ cup sweet chili sauce

• ¼ cup ketchup

• 1 teaspoon ginger paste

• 1 teaspoon garlic paste

• 1 tablespoon parsley, chopped

• ¼ cup diced red and green sweet peppers

• Scotch bonnet pepper (optional, for extra heat)

Instructions:

Prepare the Lamb Chops:

• Rinse lamb chops in water with lemon and vinegar, then rinse with fresh water and pat dry.

• In a large bowl, season lamb chops with:

  • jerk rub

  • browning

  • all-purpose seasoning

  • green seasoning

  • sweet chili sauce

  • garlic paste

  • ginger paste

  • olive oil

• Massage the seasoning into the meat until evenly coated.

• Cover and marinate for at least 30 minutes or overnight for deeper flavor.

Sear the Lamb Chops:

• Heat a grill pan, cast-iron skillet, or grill over medium-high heat.

• Sear lamb chops for 3–4 minutes per side until golden brown and lightly charred.

• Cook to preferred doneness:

  • Medium-rare: 135°F

  • Medium: 145°F

• Remove from pan and set aside to rest.

Prepare the Sauce:

• In the same pan, deglaze with wine and melt the butter over medium heat.

• Add ginger paste, garlic paste, tropical juice, sweet chili sauce, and ketchup.

• Simmer for 3–5 minutes until slightly thickened.

• Stir in diced sweet peppers and parsley; cook for 1–2 minutes.

Glaze the Lamb Chops:

• Return lamb chops to the pan and gently toss to coat with sauce.

• Simmer for 2–3 minutes to infuse flavor.

• Optional: Broil in the oven for 1–2 minutes for a darker, glossy glaze.

Serve:

• Transfer lamb chops to a serving platter.

• Drizzle with remaining sauce and garnish with extra parsley or sweet peppers if desired.

💡 Chef’s Note:

For maximum flavor, let the lamb chops marinate overnight and allow them to rest for a few minutes after searing before glazing. This keeps the meat juicy and helps the sauce cling beautifully to each chop.

From my kitchen to yours, enjoy!
— Raina 🌿🍛🔥