Jerk lamb chops with two kinds of plantain, red beans, and coconut rice, with tamarind glaze from Morgan Freeman and Friends: Caribbean Cooking for a Cause by Wendy Wilkinson and Donna Lee

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Notes about this recipe

  • hillsboroks on April 08, 2018

    The marinade and tamarind glaze are well worth the work to make them for lamb. I had normal lamb chops, not the fancy 2-rib chops called for but they worked just fine. I used jalapeño peppers instead of the scotch bonnet to tone down the heat for our taste and they were just right. I also did not do the plantains or red beans but I did make coconut rice to go with this.

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