Grilled Lamb Chops with Rosemary Jerk Rub (Jamaican)

A classic jerk marinade is perfumed with rosemary and slathered over lamb loin chops for a surprising take on the iconic chicken preparation. The soy sauce in the marinade boosts the lamb's umami flavours.

7 cloves garlic, peeled
2 scallions, coarsely chopped (⅓ cup)
1 medium yellow onion, coarsely chopped (1 cup)
1 sprig rosemary, stem removed
½ Scotch bonnet chile, stemmed and seeded
1½ Tbsp. soy sauce
½ tsp. ground allspice
6-8 chops lamb loin chops, cut 1½" thick, tails trimmed (2 lbs)
sea salt
black pepper, freshly ground

In a food processor, combine the garlic, scallions, onion, rosemary, chile, soy sauce, and allspice, and process until smooth. Transfer the marinade to a large bowl, add the lamb chops, and toss to coat. Cover with plastic wrap and refrigerate for 4 hours.

Heat a charcoal or gas grill to high. (Alternatively, heat a cast-iron grill pan over high.) Remove the lamb from the bowl, along with any marinade clinging to it, and season with salt and pepper; discard marinade. Transfer the lamb to the grill and cook, turning once, until lightly charred on the outside and cooked to medium on the inside, 11-14 minutes. Transfer to a platter, and serve warm.

Makes 6-8 servings.