- 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.
- Leave to stand for at least an hour.
- Preheat the oven to 200˚C / 180˚C fan / Gas 6.
- 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.
- 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.
- 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.
- Serve sprinkled with lime rind.
Welsh Lamb jerk chops with rice and peas
- Prep time 20 mins
- Cook time 25 mins
- Serves 4
Ingredients
- 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