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
- 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)
- Salt & Pepper
- Water
- Paper Towel
- Butter
AMAZING AROMATICS
Place a pot over medium heat with a drizzle of oil. When hot, fry the diced Onions and ¾ of the diced peppers until soft and fragrant, 5-6 minutes. Add the diced Tomatoes, the tomato paste, the jollof spice, and the grated garlic. Fry until fragrant, 3-4 minutes.
JOLLOF RICE
Add the rinsed rice, salt (to taste), and 200ml 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
In a bowl, combine the drained pineapple pieces, the remaining green pepper, the chopped coriander, the lemon juice, and 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 toasted coconut flakes. Enjoy, Chef!
AMAZING AROMATICS
Place a pot over medium heat with a drizzle of oil. When hot, fry the diced Onions and ¾ of the diced peppers until soft and fragrant, 5-6 minutes. Add the diced Tomatoes, the tomato paste, the jollof spice, and the grated garlic. Fry until fragrant, 3-4 minutes.
JOLLOF RICE
Add the rinsed rice, salt (to taste), and 400ml 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
In a bowl, combine the drained pineapple pieces, the remaining green pepper, the chopped coriander, the lemon juice, and 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 chops. Sprinkle over the toasted coconut flakes. Enjoy, Chef!
AMAZING AROMATICS
Place a pot over medium heat with a drizzle of oil. When hot, fry the diced Onions and ¾ of the diced peppers until soft and fragrant, 6-7 minutes. Add the diced Tomatoes, the tomato paste, the jollof spice, and the grated garlic. Fry until fragrant, 4-5 minutes.
JOLLOF RICE
Add the rinsed rice, salt (to taste), and 600ml 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
In a bowl, combine the drained pineapple pieces, the remaining green pepper, the chopped coriander, the lemon juice, and 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 chops. Sprinkle over the toasted coconut flakes. Enjoy, Chef!
AMAZING AROMATICS
Place a pot over medium heat with a drizzle of oil. When hot, fry the diced Onions and ¾ of the diced peppers until soft and fragrant, 6-7 minutes. Add the diced Tomatoes, the tomato paste, the jollof spice, and the grated garlic. Fry until fragrant, 4-5 minutes.
JOLLOF RICE
Add the rinsed rice, salt (to taste), and 800ml 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
In a bowl, combine the drained pineapple pieces, the remaining green pepper, the chopped coriander, the lemon juice, and 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 chops. Sprinkle over the toasted 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, 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: 1122, Carbs: 118 grams, Fat: grams, Protein: 42.1 grams, Sugar: 24.7 grams, Salt: 167 grams
How do I prepare Caribbean Lamb Chop & Spicy Jollof Rice?
DINNER IS READY: Plate up the jollof rice. Side with the salsa and the lamb chops. Sprinkle over the toasted 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. SALSA: In a bowl, combine the drained pineapple pieces, the remaining green pepper, the chopped coriander, the lemon juice, and seasoning. 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 rinsed rice, salt (to taste), and 400ml 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 diced onions and ¾ of the diced peppers until soft and fragrant, 5-6 minutes. Add the diced tomatoes, the tomato paste, the jollof spice, and the grated 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, 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?
1122 calories
How much fat content does Caribbean Lamb Chop & Spicy Jollof Rice have?
grams
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