Welsh Lamb jerk chops with rice and peas

  • Prep time 20 mins
  • Cook time 25 mins
  • Serves 4


  • 4 PGI Welsh Lamb loin chops
  • 1 onion, cut into wedges
  • 2 tbsp oil
  • 1 tbsp jerk seasoning
  • 1 tbsp light brown sugar
  • 2 garlic cloves, crushed
  • 1 tbsp red wine vinegar
  • 1 lime, rind and juice
  • Seasoning

For the rice and peas:

  • 1 tbsp oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 400g long grain rice
  • 1 tin coconut milk
  • 150g frozen peas
  • Seasoning
  • Rind of 1 lime to garnish


  1. Make the jerk marinade by mixing together 1 tablespoon of the oil, jerk seasoning, brown sugar, garlic, vinegar, lime rind and juice and seasoning. Stir well and then use to coat the chops.
  2. Leave to stand for at least an hour.
  3. Preheat the oven to 200˚C / 180˚C fan / Gas 6.
  4. Place the onion in the bottom of an ovenproof dish or roasting tin and place the chops on top. Cook for 20-25 minutes. These can also be pan fried or cooked on the BBQ.
  5. To cook the rice, heat the oil in a saucepan, add the onion and fry gently for 5 minutes to soften. Add the garlic, seasoning and stir for 1 minute.
  6. Add the rice, coconut milk and enough water to cover the rice by 2cm. Bring to the boil, place a lid on the pan and simmer gently until the rice is cooked – approximately 10 minutes. During the last few minutes, add the frozen peas and cook until the peas are cooked through and the liquid has been absorbed.
  7. Serve sprinkled with lime rind.
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