Recipe sponsored by Loshusan Supermarket. Visit their website to shop for the ingredients.
Many of us like simple and convenient. This group platter is perfect for an easy and elegant weekend meal. Each component is pretty straightforward and comes together quite nicely and quickly under 30 minutes. You don’t have to slave over the stove for a lovely dinner.
- 12 local Jamaican lamb chops, 3 per person
- Salt and pepper to taste
- 1 tbsp Jamaican curry powder
- 2 tsp ground coriander
- 2 tsp dried mixed herbs
- 400g whole wheat Israeli couscous
- 500ml vegetable stock
- 6 Coloured sweet bell peppers, seeds removed and thick-sliced
- 6 Chinese eggplant, cut in halves
- 3 red onions, quartered
- 250g Greek yoghurt
- 2 to 3 chillies depending on your heat tolerance from a can of Adobo in Chipotle Sauce + a couple tablespoons of the sauce, also to taste
- 1 garlic love
- ½ lemon, juiced
- Salt and pepper
- Olive oil
- Season lamb chops with salt and pepper, then set aside.
- Make a spice paste by mixing curry powder, ground coriander, mixed herbs and olive oil together and rub all over the lamb chops. Leave to marinate.
- Prepare the yoghurt sauce by adding the yoghurt to a bowl then finely chop the chillies and add them and their sauce, then add the garlic and lemon juice and give a good mix to incorporate and place in the fridge until ready to serve.
- In a medium saucepan, over high heat and bring the vegetable stock to a boil. Add the couscous and reduce heat to medium-low, cover and simmer for 10 minutes then switch off the heat.
- Drizzle olive oil over the vegetables and season with salt and pepper, toss to coat.
- Add a griddle to the stove and heat it over high heat until it is smoking hot. Grill the vegetables in batches and set them aside.
- Next, grill the lamb chops until your preferred degree. I like mine medium-rare to medium which takes a couple minutes per side.
- On a large platter, spoon out the couscous to form a bed, next top with the grilled vegetables and then layer the lamb chops on top and scatter over the cilantro.
- Remove the chipotle yoghurt sauce from the fridge and serve alongside the platter.
- Evenly divide the food amongst your friends and enjoy!
Jacqui ‘JuicyChef’ Sinclair, founder of Nyam & Trod, is a British Jamaican award-winning chef, writer, and food culturist. She is a co-founder of Kingston Kitchen, an annual food event supporting food artisans. Jacqui has been an advocate of the Meatless Monday Global movement in Jamaica since 2011. Jacqui’s work has been featured in such publications as the Huffington Post, the Jamaica Observer, Saveur, The Jewish Post and numerous blogs. She has appeared on the Travel Channel’s ‘Bizarre Foods’ with Andrew Zimmern and Food & Wine’s Jamaica episode with Kwame Onwuachi.