Name: Jerk American Lamb Ribs with Mango Chutney
Yield: 1 servings
Ingredients: 3 tsp Ground allspice; 2 tsp Ground coriander; 1 tsp Aleppo pepper; 1 tsp Smoked paprika; 0.25 tsp Ground cinnamon; 0.50 tsp Ground clove; 1 tsp Ground ginger; 2 American lamb ribs, trimmed off fat; 6 tbsp Brown sugar; 3 Onions; 1 Fresh thyme; 1 tbsp Coconut oil; 1 Inch, fresh ginger, minced; 4 tbsp Red bell peppers, diced; 1.50 tsp Serrano pepper; 1.50 cups Mango, diced; 0.25 cup Sugar; 0.25 cup Apple cider vinegar; Kosher salt; Juice of 1/2 a lime; 2 tbsp Cilantro, minced

Recipe provided by Jerk American Lamb Ribs & Mango Chutney — Beyond The Bayou (beyondthebayoublog.com), courtesy of the American Lamb Board (Jerk American Lamb Ribs with Mango Chutney | American Lamb).

Yields1 Serving

Spice Rub

3 tsp Ground allspice

2 tsp Ground coriander

1 tsp Aleppo pepper

1 tsp Smoked paprika

0.25 tsp Ground cinnamon

0.50 tsp Ground clove

1 tsp Ground ginger

American Lamb Ribs

2 American lamb ribs, trimmed off fat

6 tbsp Brown sugar

3 Onions

1 Fresh thyme

Mango Chutney

1 tbsp Coconut oil

1 Inch, fresh ginger, minced

4 tbsp Red bell peppers, diced

1.50 tsp Serrano pepper

1.50 cups Mango, diced

0.25 cup Sugar

0.25 cup Apple cider vinegar

Kosher salt

Juice of 1/2 a lime

2 tbsp Cilantro, minced

To make the mango chutney, melt the coconut oil over medium-high heat and add the ginger, bell pepper and serrano chiles. Sauté for 4-5 minutes and then add the mango and continue to cook for another 5 minutes. Add the sugar, apple cider vinegar and salt. Bring to a boil, reduce the heat and cook for another 10-12 minutes. You want the mango to start breaking down but not too much. Add the lime, cilantro stir and remove from heat.

Preheat oven to 325°.

Combine all the spices and rub all over the lamb racks front and back. Let rest for 20 minutes. While your lamb is resting, take a piece of heavy duty foil, large enough to wrap each lamb rack in separately and place on a sheet pan.

Divide the brown sugar and rub 3 tablespoons on each rack front and back. Any seasoning and sugar that fell off the lamb, make sure to add it on the bottom of the foil. Place the lamb rack on top of the foil and lay your green onions and thyme on top. Sprinkle any left over sugar on top and wrap tightly. Repeat with other rack of lamb.

Cook lamb for 2 1/2 to 3 hours. A lot of fat should have rendered out. You can either remove from oven, blot excess fat off and cook under the broiler for 2 minutes or serve right away. Serve with mango chutney.

Ingredients