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JuicyChef’s Grilled Lamb Chop Platter with Chipotle Yogurt Sauce

Chef's Note:

  • Serves: 4


12 local Jamaican lamb chops, 3 per person 
Salt and pepper to taste
1 tbsp Jamaican curry powder
2 tsps ground coriander
2 tsps dried mixed herbs
400g whole wheat Israeli cous cous
500ml vegetable stock
6 Coloured sweet bell peppers, seeds removed and thick sliced
6 Chinese eggplant, cut in halves
3 red onions, quartered
250 g Greek yogurt
2 to 3 chillies depending on your heat tolerance from a can of Adobo in Chipotle Sauce + a couple tablespoons of the sauce, also to taste
1 garlic love 
½ lemon, juiced
Salt and pepper
Olive oil 


1. Season lamb chops with salt and pepper, set aside.
2. Make a spice paste by mixing curry powder, ground coriander, mixed herbs and olive oil together and rub all over the lamb chops. Leave to marinate.
3. Prepare the yogurt sauce by adding the yogurt to a bowl then finely chop the chillies and add them and their sauce, then add the garlic and lemon juice and give a good mix to incorporate and place in the fridge until ready to serve.
4. In a medium saucepan, over high heat and bring the vegetable stock to a boil. Add the cous cous and reduce heat to medium low, cover and simmer for 10 minutes then switch off the heat.
5. Drizzle olive oil over the vegetables and season with salt and pepper, toss to coat.
6. Add a griddle to the stove and heat it over high heat until it is smoking hot. Grill the vegetables in batches and set aside.
7. Next, grill the lamb chops until your preferred degree. I like mine medium rare to medium which takes a couple minutes per side.
8. On a large platter, spoon out the cous cous to form a bed, next top with the grilled vegetables and then layer the lamb chops on top and scatter over the cilantro.
9. Remove the chipotle yogurt sauce from the fridge and serve alongside the platter.
10. Evenly divide the food amongst your friends and enjoy!