Caribbean-Style Charred Lamb Chops
with Minty Corn Salsa & Coconut Rice
Cooking time
30 minutes
Servings
2/4
Calories
960 /serving
Picture a sunset over the Caribbean Sea. This cheerful dish will take you and your cooking partner there, from shredded coconut in the rice to a fresh-made salsa colourful with grilled corn and sweet pepper to the smoky seasonings on succulent lamb T-bones.
We will send you:
- 6 100% Grass-fed T-bone lamb chops (raised without antibiotics)
- 14g Mint
- 1 Shallot (or onion)
- 1 Sweet pepper
- 1 Ear of corn
- 1 Lime
- 160g Jasmine rice
- 25g Shredded coconut
- 30ml Soy sauce (low sodium)
- 45ml Pineapple chili sauce
- 8g Smoky Mexican Moments spices (smoked paprika, cumin powder, garlic flakes, coriander powder, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)
Contains: Soy • Sulphites • Wheat
You will need:
Medium pot
Oil
Salt & pepper (S&P)
BBQ (or pan)
Total Fat
27 g
Saturated Fat
12 g
Sodium
940 mg
Total Carb
111 g
Sugars
21 g
Protein
77 g
Fibre
12 g
Preparation
Toast the coconut & cook the rice
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Heat a medium, dry pot on medium.
- Add the coconut and toast, stirring often, 1 to 2 min., until lightly golden and fragrant.
- Transfer to a bowl and reserve the pot.
- In the same pot, combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 14 to 16 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Add the coconut and fluff the rice.
Mise en place
- Meanwhile, halve and core the sweet pepper lengthwise.
- Peel and halve the shallot.
- Pick the mint leaves off the stems; roughly chop the leaves.
- Juice the lime.
Grill the vegetables
- In a large bowl, combine the corn, sweet pepper, shallot, a drizzle of oil and S&P.
- Add to the BBQ (or pan) and grill, turning occasionally, 7 to 9 min., until tender.
- Transfer to a cutting board. Once cool enough, cut the corn kernels off the cob and small-dice the sweet pepper and shallot.
Grill the lamb
- Pat the lamb dry.
- In a medium bowl, combine the lamb*, spices, a drizzle of oil and a pinch of salt.
- Add to the BBQ (or pan) and grill, 2 to 4 min. per side, until cooked as desired.
Make the salsa & sauce
- Meanwhile, in a second medium bowl, combine the vegetables, mint, ⅔ of the lime juice, a drizzle of oil and S&P.
- In a small bowl, combine the pineapple chili sauce, soy sauce (start with ½) and remaining lime juice.
Plate your dish
- Divide the rice between your plates.
- Top with the lamb and a spoonful of the salsa.
- Serve the sauce and remaining salsa on the side. Bon appétit!
*Health Canada recommends cooking lamb to a minimum internal temperature of 63°C.
