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Good Food Baddie Jerk Rack Of Lamb Recipe

Jerk Lamb Chop Recipe

Jerk Lamb Chop Recipe. Make tender roasted rack of lamb marinated in a mouthwatering homemade jerk marinade filled with traditional Jamaican flavors! (This easy recipe is completely gluten-free and dairy-free!)
5 from 11 votes
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Course: Dinner, Main Course, Sauce or Marinade
Cuisine: American, Gluten-Free, Jamaican
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 3
Calories: 505kcal
Author: Capri Lilly


  • 1 Frenched lamb rib racks with 7 to 8 ribs each (1 1/4 to 2 pound rack)

Jerk Marinade

  • 1/2 cup Fresh Squeezed Orange Juice
  • 1/2 cup Coconut Aminos (gluten-free. can sub soy sauce for non-gluten-free option)
  • 1/4 cup Avocado Oil
  • 1/4 cup Apple Cider Vinegar
  • 1 tbsp Worcestershire Sauce, ensure gluten-free if necessary
  • 1 tbsp Fresh Ginger (about 2")
  • 4 Stalks Scallions, end trimmed
  • 1 Lime, juiced
  • 8 Cloves Garlic
  • 2 Scotch Bonnet Peppers (can sub w/ habanero peppers), add more or less as desired
  • 1/2 Red Onion, roughly chopped
  • 6 Sprigs of Thyme
  • 2 tbsp Jerk Seasoning
  • 1 tbsp Brown Sugar
  • 1 tsp Sea Salt, plus more to taste
  • 1 tsp Black Pepper, plus more to taste
  • 1/2 tsp Nutmeg


  • MAKE THE MARINADE: Add all the marinade ingredients into a food processor and blend until smooth. Place the rack of lamb in a Ziploc bag and cover the lamb completely with the marinade. Marinade the lamb for 8 hours, or up to 24 hours (the longer the better.) Be sure to turn the lamb at least once during marinating time. (Reserve about ¼ cup of the marinade to put on your finished lamb chops)
  • PREPARE THE LAMB FOR THE OVEN: When you are ready to cook the lamb, remove it from the fridge and place it on the counter. Allow the lamb to come to room temperature before cooking, at least 1 ½ hours. This ensures that the lamb will cook evenly and give you tender meat.
    Next, wrap the bones in foil. This prevents the bones from burning during the cooking process. You can wrap them individually or place one large piece of foil over all the bones. Preheat the oven to 450°F
  • SCORE THE FAT: Use a sharp knife to make shallow cuts through the fat of the lamb. Make the cuts about an inch apart. Then, sprinkle the lamb with a bit of salt and pepper, to your liking.
  • ROAST THE LAMB: Place the lamb on a foil-lined baking sheet, fat side up. Roast the lamb at 450°F for 15 minutes. Then, rotate the lamb, and roast for 10-12 minutes for medium-rare. (Cook longer to reach your desired doneness. USE A THERMOMETER TO CHECK THE MEAT)
    CHECK WITH THERMOMETER & COOK TO MEDIUM-RARE/MEDIUM: A meat thermometer inserted into the thickest part of the meat should read 125°F for rare or 135°F for medium-rare. Medium Rare is ideal when cooking lamb chops.
  • REST THE LAMB 10 MINUTES BEFORE SERVING: It is very important to allow the lamb at least 10 minutes time to rest before slicing. This will help ensure the meat is nicely cooked, tender, AND juicy as the juices from the lamb will be reabsorbed back into the meat. (If you cut the lamb without resting, you’ll lose all the flavor juices and they will be left on the cutting board.)
  • SLICE AND SERVE: Cut the lamb chops by slicing between the bones. Serve 2-3 lamb cutlets per person.

TO COOK AS LAMB CUTLETS (On Grill Or Griddle Pan):

  • Follow the same process to make the jerk marinade. Then, cut the lamb into cutlets (cut between the bone) and marinate the lamb cutlets for up to 8 hours.
  • When it is time to cook, sprinkle the lamb cutlets with a pinch of salt and grill over medium-high heat for 2-3 minutes per side for medium-rare (same instructions for a griddle).  Be sure to baste with jerk sauce as they are cooking.
  • Remove the lamb cutlets from the heat and rest for 5 minutes before serving.



Jerk Seasoning I Use in the Marinade:(Small Woman-Owned Business. Spices are handblended and organic.-- not an affiliate link, just a brand I love): Studio Spices Jerk Seasoning 
Gluten-Free Worcestershire Sauce: Lea & Perrins Original Worcestershire Sauce | Amazon
Coconut Aminos: Bragg Coconut Aminos | Amazon
  • Make sure the lamb comes to room temperature before cooking to ensure even cooking and to yield tender, flavorful meat. 
  • Medium-rare (135°F)  is considered to be the best temperature to cook lamb and the perfect amount of doneness according to culinary standards. However, if you’d like to cook your lamb to a different temperature, a guide is below:
    • Rare: 120-130 degrees F (very red inside still)
    • Medium-Rare: 130-140 degrees F (bright pink inside)
    • Medium: 140-145 degrees F (light pink inside)
    • Medium-Well: 145-150 degrees F (barely any pink left)
    • Well-Done: 150-160 degrees F (no pink at all)
  • Well done, or cooking lamb past 145°F, is not recommended. You risk the lamb becoming dry, gamey, and tough.


Calories: 505kcal