Caribbean Lamb Chop & Spicy Jollof Rice

Name: Caribbean Lamb Chop & Spicy Jollof Rice
Prep time: 30 min
Total time: 40 min
Yield: 4 servings
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

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

4.6

46 reviews

Hands on Time: 30 - 45 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

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/" title="View all our recipes with Tomato Paste at eCook">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/" title="View all our recipes with Tomato Paste at eCook">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/" title="View all our recipes with Tomato Paste at eCook">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/" title="View all our recipes with Tomato Paste at eCook">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/" title="View all our recipes with Tomato Paste at eCook">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/" title="View all our recipes with Tomato Paste at eCook">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/" title="View all our recipes with Tomato Paste at eCook">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!

Onions - 2
Bell Peppers - 2
Tomatoes - 2
Tomato-paste/" title="View all our recipes with Tomato Paste at eCook">Tomato Paste - 60ml
Jollof Spice - 80ml
Garlic Cloves - 2
White Basmati Rice - 400ml
Coconut Flakes - 40g
Tinned Pineapple Pieces - 160g
Fresh Coriander - 10g
Lemon Juice - 40ml
Free-range Lamb Leg Chops - 700g

Download the Recipe

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.