Sticky Jerk Lamb Chops with Grilled Pineapple Relish & Honey-Lime Glaze

Written By Glenn Burton

Serves 4 (8 lamb chops)

Prep: 20 minutes
Resting: 45 minutes
Cook: 15 minutes
Total: 1 hour 20 minutes

Ingredients

Lamb

  • 8 lamb loin or rib chops

  • Kosher salt (about 1 tsp per pound)

Jerk Paste

  • 4 scallions, roughly chopped

  • 3 garlic cloves

  • 1 Scotch bonnet or habanero pepper (stem removed)

  • 1 tbsp fresh thyme

  • 1 tsp ground allspice

  • 1 tbsp brown sugar

  • 2 tbsp soy sauce

  • 1 tbsp fresh lime juice

  • 1 tbsp neutral oil

Honey-Lime Glaze

  • 1/4 cup honey

  • 2 tbsp fresh lime juice

  • 1 tbsp butter

  • 1 tsp soy sauce

Grilled Pineapple Relish

  • 2 cups fresh pineapple, cut into thick slices

  • 2 tbsp red bell pepper, finely diced

  • 2 tbsp red onion, finely diced

  • 1–2 tbsp cilantro or mint, chopped

  • 1–2 tsp jalapeño, finely minced (optional)

  • 1–2 tbsp fresh lime juice

  • 1 tbsp olive oil

  • Pinch of salt

Instructions

1. Dry Brine the Lamb

Pat lamb chops dry and season evenly with kosher salt.
Let rest at room temperature for 30–45 minutes.

2. Make the Jerk Paste

Add scallions, garlic, pepper, thyme, allspice, brown sugar, soy sauce, lime juice, and oil to a blender or food processor.
Blend into a thick, slightly coarse paste.

3. Season the Lamb

Lightly coat lamb chops with the jerk paste.
Let sit at room temperature for 20–30 minutes.

4. Make the Honey-Lime Glaze

In a small saucepan over medium heat, combine honey, lime juice, butter, and soy sauce.
Simmer for 2 to 3 minutes, stirring, until slightly thickened.
Remove from heat and set aside.

5. Preheat the Grill

Heat grill to high (450–500°F).
Clean and lightly oil grates.

6. Grill the Pineapple

Lightly oil pineapple slices and season with a pinch of salt.
Grill for 2–3 minutes per side until caramelized.
Remove, cool slightly, and dice into 1/4-inch pieces.

7. Make the Pineapple Relish

In a bowl, combine diced grilled pineapple, bell pepper, red onion, herbs, and jalapeño (if using).
Add lime juice, olive oil, and salt.
Mix well and let sit for 10 minutes before serving.

8. Grill the Lamb

Place lamb chops on the hottest part of the grill.

Cook:

  • 2–3 minutes on first side (undisturbed)

  • Flip and cook 2 minutes on second side

9. Glaze and Finish

During the final 1–2 minutes, brush lamb with honey-lime glaze.
Flip and glaze the other side.

Cook until internal temperature reaches 125–130°F for medium-rare.

10. Rest and Serve

Remove lamb from grill and rest for 5 minutes.

Plate lamb chops with pineapple relish on the side.
Finish with a light brush of glaze and optional squeeze of fresh lime.

Wine Pairing

Off-dry Riesling
Mosel Riesling

The slight sweetness balances the spice from the jerk seasoning, while the acidity cuts through the richness of the lamb and glaze.

Glenn Burton
Next

Shepherd’s Pie