North, South, East, West, you’ll taste today why jollof rice is the best! This popular West African staple features tangy fresh tomatoes & tomato paste, a special UCOOK jollof seasoning, onions & bell peppers. Served with a pan-fried, butter-basted lamb chop and a zesty pineapple & coriander salsa. Garnished with toasted coconut flakes.
Caribbean Lamb Chop & Spicy Jollof Rice
Caribbean Lamb Chop & Spicy Jollof Rice
with toasted coconut flakes & pineapple pieces
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Bell Pepper
- Bell Peppers
- Coconut Flakes
- Free-range Lamb Leg Chop/s
- Free-range Lamb Leg Chops
- Fresh Coriander
- Garlic Clove
- Garlic Cloves
- Jollof Spice
- Lemon Juice
- Onion
- Onions
- Tinned Pineapple Pieces
- Tomato
- Tomato Paste
- Tomatoes
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Paper Towel
- Butter
- Seasoning (salt & pepper)
AMAZING AROMATICS
Place a pot over medium heat with a drizzle of oil. When hot, fry the Onion and ¾ of the peppers until soft and fragrant, 5-6 minutes. Add the Tomato, the tomato paste, the jollof spice, and the garlic. Fry until fragrant, 3-4 minutes.
JOLLOF RICE
Add the rice, salt (to taste), and 200ml [400ml]|#7DA0D7 of water to the pot. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes.
TOAST
Place the coconut flakes in a pan over medium heat. Toast until lightly golden, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SALSA
Drain and finely dice the pineapple and roughly chop the coriander. In a bowl, combine the pineapple, the remaining pepper, the coriander, the lemon juice, and some seasoning.
LAMB
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan, season, and rest for 5 minutes.
DINNER IS READY
Plate up the jollof rice. Side with the salsa and the lamb chop. Sprinkle over the coconut flakes. Enjoy, Chef!
AMAZING AROMATICS
Place a pot over medium heat with a drizzle of oil. When hot, fry the Onion and ¾ of the peppers until soft and fragrant, 5-6 minutes. Add the Tomato, the tomato paste, the jollof spice, and the garlic. Fry until fragrant, 3-4 minutes.
JOLLOF RICE
Add the rice, salt (to taste), and 200ml [400ml]|#7DA0D7 of water to the pot. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes.
TOAST
Place the coconut flakes in a pan over medium heat. Toast until lightly golden, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SALSA
Drain and finely dice the pineapple and roughly chop the coriander. In a bowl, combine the pineapple, the remaining pepper, the coriander, the lemon juice, and some seasoning.
LAMB
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan, season, and rest for 5 minutes.
DINNER IS READY
Plate up the jollof rice. Side with the salsa and the lamb chop. Sprinkle over the coconut flakes. Enjoy, Chef!
AMAZING AROMATICS
Place a pot over medium heat with a drizzle of oil. When hot, fry the Onions and ¾ of the peppers until soft and fragrant, 6-7 minutes. Add the Tomatoes, the tomato paste, the jollof spice, and the garlic. Fry until fragrant, 4-5 minutes.
JOLLOF RICE
Add the rice, salt (to taste), and 600ml [800ml]|#7DA0D7 of water to the pot. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes.
TOAST
Place the coconut flakes in a pan over medium heat. Toast until lightly golden, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SALSA
Drain and finely dice the pineapple and roughly chop the coriander. In a bowl, combine the pineapple, the remaining pepper, the coriander, the lemon juice, and some seasoning.
LAMB
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan, season, and rest for 5 minutes.
DINNER IS READY
Plate up the jollof rice. Side with the salsa and the lamb chop. Sprinkle over the coconut flakes. Enjoy, Chef!
AMAZING AROMATICS
Place a pot over medium heat with a drizzle of oil. When hot, fry the Onions and ¾ of the peppers until soft and fragrant, 6-7 minutes. Add the Tomatoes, the tomato paste, the jollof spice, and the garlic. Fry until fragrant, 4-5 minutes.
JOLLOF RICE
Add the rice, salt (to taste), and 600ml [800ml]|#7DA0D7 of water to the pot. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes.
TOAST
Place the coconut flakes in a pan over medium heat. Toast until lightly golden, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
SALSA
Drain and finely dice the pineapple and roughly chop the coriander. In a bowl, combine the pineapple, the remaining pepper, the coriander, the lemon juice, and some seasoning.
LAMB
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan, season, and rest for 5 minutes.
DINNER IS READY
Plate up the jollof rice. Side with the salsa and the lamb chop. Sprinkle over the coconut flakes. Enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Caribbean Lamb Chop & Spicy Jollof Rice?
The preparation time for Caribbean Lamb Chop & Spicy Jollof Rice with toasted coconut flakes & pineapple pieces is between 30 and 45 minutes.
What is the total time required to make Caribbean Lamb Chop & Spicy Jollof Rice with toasted coconut flakes & pineapple pieces?
The total time required to make Caribbean Lamb Chop & Spicy Jollof Rice with toasted coconut flakes & pineapple pieces is between 40 and 55 minutes.
How many servings does Caribbean Lamb Chop & Spicy Jollof Rice provide?
4 servings
What are the main ingredients in Caribbean Lamb Chop & Spicy Jollof Rice?
Bell Pepper, Bell Peppers, Coconut Flakes, Free-range Lamb Leg Chop/s, Free-range Lamb Leg Chops, Fresh Coriander, Garlic Clove, Garlic Cloves, Jollof Spice, Lemon Juice, Onion, Onions, Tinned Pineapple Pieces, Tomato, Tomato Paste, Tomatoes, White Basmati Rice
What is the nutritional information of Caribbean Lamb Chop & Spicy Jollof Rice?
Calories: 1123, Carbs: 118 grams, Fat: grams, Protein: 42 grams, Sugar: 24.9 grams, Salt: 405 grams
How do I prepare Caribbean Lamb Chop & Spicy Jollof Rice?
SALSA: Drain and finely dice the pineapple and roughly chop the coriander. In a bowl, combine the pineapple, the remaining pepper, the coriander, the lemon juice, and some seasoning. DINNER IS READY: Plate up the jollof rice. Side with the salsa and the lamb chop. Sprinkle over the coconut flakes. Enjoy, Chef! LAMB: Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes per side. In the final 1-2 minutes, baste with a knob of butter. Remove from the pan, season, and rest for 5 minutes. TOAST: Place the coconut flakes in a pan over medium heat. Toast until lightly golden, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. JOLLOF RICE: Add the rice, salt (to taste), and 200ml [400ml]|#7DA0D7 of water to the pot. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. AMAZING AROMATICS: Place a pot over medium heat with a drizzle of oil. When hot, fry the onion and ¾ of the peppers until soft and fragrant, 5-6 minutes. Add the tomato, the tomato paste, the jollof spice, and the garlic. Fry until fragrant, 3-4 minutes.
What should be prepared from my kitchen to make Caribbean Lamb Chop & Spicy Jollof Rice?
Bell Pepper, Bell Peppers, Coconut Flakes, Free-range Lamb Leg Chop/s, Free-range Lamb Leg Chops, Fresh Coriander, Garlic Clove, Garlic Cloves, Jollof Spice, Lemon Juice, Onion, Onions, Tinned Pineapple Pieces, Tomato, Tomato Paste, Tomatoes, White Basmati Rice
How many calories does Caribbean Lamb Chop & Spicy Jollof Rice have?
1123 calories
How much fat content does Caribbean Lamb Chop & Spicy Jollof Rice have?
grams
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