What are the main ingredients in Caribbean Lamb Chop & Spicy Jollof Rice?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Caribbean Lamb Chop & Spicy Jollof Rice

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

with toasted coconut flakes & pineapple pieces

Hands on Time: 30 - 45 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

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

Photo of Caribbean Lamb Chop & Spicy Jollof Rice

Serves 1

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!

Onion - 1
Bell Pepper - 1
Tomato - 1
Tomato Paste - 15ml
Jollof Spice - 20ml
Garlic Clove - 1
White Basmati Rice - 100ml
Coconut Flakes - 10g
Tinned Pineapple Pieces - 40g
Fresh Coriander - 3g
Lemon Juice - 10ml
Free-range Lamb Leg Chop - 175g

Download the Recipe

Serves 2

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!

Onion - 1
Bell Pepper - 1
Tomato - 1
Tomato Paste - 30ml
Jollof Spice - 40ml
Garlic Clove - 1
White Basmati Rice - 200ml
Coconut Flakes - 20g
Tinned Pineapple Pieces - 80g
Fresh Coriander - 5g
Lemon Juice - 20ml
Free-range Lamb Leg Chops - 350g

Download the Recipe

Serves 3

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!

Onions - 2
Bell Peppers - 2
Tomatoes - 2
Tomato Paste - 45ml
Jollof Spice - 60ml
Garlic Cloves - 2
White Basmati Rice - 300ml
Coconut Flakes - 30g
Tinned Pineapple Pieces - 120g
Fresh Coriander - 8g
Lemon Juice - 30ml
Free-range Lamb Leg Chops - 525g

Download the Recipe

Serves 4

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!