Jamaican Jerk Lamb Riblets

Everyone loves the spicy, aromatic taste of Jamaican Jerk, and jerk lamb riblets bring ribs to another level.

How to Make Jerk Lamb

Jerk is a Jamaican cooking style that refers to a way that meat, like goat, lamb, beef, pork, or fish is seasoned and cooked. Typically, jerk seasoning will be a marinade or paste that includes ground allspice berries, and the ultra-hot habernero pepper, known as the scotch bonnet. You can reduce the heat by omitting the seeds when sliced or by substituting jalapeno for a milder sauce.

The allspice berry native to the West Indies and South America is also known as Jamaica or Myrtle pepper. It is a popular spice in Jamaica and a necessity in jerk seasoning. The dark brown, dried berries look similar to peppercorns, and can be purchased whole or ground. Use a mortar and pestle to grind your own, or improvise with a spice, coffee or pepper grinder. If you want to be really traditional, try to source pimento wood, and start your grill with that, there are a few sources online.

Tip: In this recipe chef uses lamb ribs, but jerk lamb chops cooked medium rare or your preferred internal temperature are great too. Feel free to use the jerk lamb marinade on any cut of lamb you like.

This recipe is by chef Ben Spangler. Hailing from Minnesota, Ben draws from his Midwestern roots to create dishes that are unpretentious and delicious. Ben has competed on national television for the Food Network and appeared on local Minneapolis food networks. He is currently executive chef at Mercy in Minneapolis.

Looking to buy lamb or goat online? Shepherd Song Farm: Grass to table. We raise lambs & goats traditionally, humanely and sustainably. 100% Grass Fed, Pasture Raised, Never Confined, no Hormones, Grains or Animal Byproducts. Born, raised and processed in the U.S.A. Good for you and good for the environment.