Ingredients

– 6 lamb chops
– 1 tsp jerk salt
– 1 tbsp dry jerk seasoning
– 1 tbsp jerk marinade
– 2 tbsp Mama Sood’s Apple Chutney
– ½ tsp black pepper
– 5 garlic cloves, chopped
– ½ scotch bonnet chilli, chopped

For the glaze

– 1 tbsp Mama Sood’s Apple Chutney
– 1 tbsp maple syrup

For the sauce

– Cooking liquid from the lamb
– 1 tbsp ketchup
– 2 tbsp Mama Sood’s Apple Chutney
– 1 tsp jerk marinade

Method

1. Season the lamb chops with jerk salt, dry seasoning, marinade, apple chutney, black pepper, garlic, and chilli. Cover and refrigerate overnight, or for at least 4 hours.
   

2. Place the chops in an ovenproof dish, cover, and cook for 1 hour at 160°C / 320°F / gas mark 3.
   

3. After 1 hour, uncover the chops, baste with the glaze, and pour the cooking liquid into a saucepan. Return the chops to the oven for 25–30 minutes until browned.
   

4. For the sauce, heat the reserved cooking liquid with ketchup, apple chutney, and jerk marinade. Simmer on medium for 5–10 minutes.
   

5. Pour the sauce over the lamb chops and serve hot.
   

Recipe Tips

– Pair with rice and peas or a fresh mango salad for a Caribbean-inspired feast.
 – Adjust the chilli to suit your heat preference — scotch bonnet packs a punch!