Pan-Fried Caribbean Jerk Lamb Chops with Crispy Broccoli
This easy weeknight dinner features tender lamb chops coated in a spicy-sweet jerk marinade, pan-fried to a perfect golden crust and served with crispy, oven-roasted broccoli. It's a flavorful, better-than-takeout meal that's perfect for meal prep.
Ingredients
Ingredients
- 8 lamb loin chops about 1 inch thick
- 2 tbsp olive oil divided
- 1 tbsp jerk seasoning store-bought or homemade blend
- 1 tbsp brown sugar
- 1 tbsp lime juice
- 2 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp ground allspice
- 1 lb broccoli florets
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh cilantro chopped, for garnish
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat lamb chops gently in a skillet to preserve the crust; reheat broccoli in the oven or air fryer to restore crispiness. Make-Ahead: The jerk marinade can be made up to 3 days in advance. The lamb chops can be marinated overnight in the refrigerator for deeper flavor; bring to room temperature before cooking. Variations: Substitute chicken breasts or thighs for the lamb. For a spicier kick, add a minced Scotch bonnet pepper to the marinade. Serving Suggestion: Serve with a side of coconut rice or a simple mango salsa.