Jerk Lamb Lollipops

In order to make these flavorful lamb lollipops, you will need to soak the lamb chops in a brine for at least 6 hours. I generally soak mine overnight. These are called "lamb lollipops" because I use smaller lamb chops. Larger sized lamb chops will also work.

​I butcher my own lamb, by cutting the rack of lamb into chops. You can also ask your local butcher to butcher your lamb chops for you, which will save you a step.

Jerk Brine Ingredients:
5-6 cups water
5 allspice berries
5 black peppercorn berries
1 garlic clove
2 green onions
1 Tbsp. sea salt
1 sprig rosemary
1 sprig of thyme
1 tsp. red pepper flakes
1 tsp. ginger paste or a small piece of fresh ginger
1 Tbsp. apple cider vinegar
1/3 cup brown sugar
2 Tbsp. Big L's Jerk Seasoning

Method Part I:

• In a large pot, add of the above mentioned ingredients with the exception of the apple cider vinegar, brown sugar, and Big L's Jerk Seasoning. Bring the brine mixture to a boil and then reduce to a simmer. Cover and allow to simmer for 1 hour.
• Once the mixture has simmered for an hour, remove from heat and add the apple cider vinegar, brown sugar, and Big L's Jerk Seasoning. Stir until well combined.
• Set the mixture aside and allow to fully cool. The mixture should be room temperature before moving to the next step.
• Place the lamb chops into the brine. You can opt to place them in baking dish with tall sides or place them into the pot you cooked the mixture in. whichever method you use, be sure the lamb chops are submerged in the liquid and are not touching one another. You want even distribution of the brine in this step.
• Allow the lamp chops to marinate in the brine for at least 6 hours, preferably overnight.

Method Part II:

• Once marinated, remove the lamb chops from the brine and pat both sides dry with a paper towel. Patting your lamb chops dry will allow your spices to adhere evenly. You will also achieve a nice sear while cooking.
• Evenly coat both sides of your lamb chops with a nice sprinkle of Big L's Jerk Seasoning and a pinch of salt.
• Heat a large non-stick skillet to medium or medium-high heat.
• Place the lamb chops in the hot skillet and sear on both sides for 3-5 minutes depending on the thickness and size of your lamb chops. When the internal temperature reaches 145 degrees Fahrenheit your lamb chops are done. Do not overcrowd your pan.
• Once both sides have been seared, place aside and let rest for 5 minutes before enjoying.
• Pro Tip: De-glaze your pan using a dry white wine and add a bit of brown sugar to sweeten and salt to taste. This makes a beautiful glaze for your lamb chops.

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