Jerk Lamb Chops with Sweet Potato Mash
Lamb chops with a fiery jerk crust, seared until pink and served on a silky sweet potato mash with lime.
Made with Jerk marinade. Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 min
- LevelEasy
- Costabout £3.70 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Rub 100 ml of your ready made jerk marinade (see the base recipe) over the lamb chops. Cover and marinate in the fridge for at least 2 hours, or overnight.
120 min - 2
Boil the sweet potato in salted water for 15 minutes, until very soft. Drain well and let the steam escape for 2 minutes.
15 min - 3
Mash the potato with the dairy free spread, lime zest and half the lime juice until smooth. Season and keep warm.
- 4
Heat the oil in a heavy frying pan over a high heat. Sear the chops for 3 minutes on each side for pink, or 5 minutes for medium. Do not crowd the pan.
6 min - 5
Rest the chops on a warm plate for 5 minutes. Meanwhile steam the green beans for 4 minutes.
4 min - 6
Serve the chops on the mash with the beans and the remaining lime juice squeezed over.
Tips
- Take the chops out of the fridge 20 minutes before cooking so they cook evenly.
- Scrape off any thick blobs of marinade before searing, so the sugar chars rather than burns.
- For a thicker cut such as a lamb rump, sear and finish in an oven at {t200} for 8 to 10 minutes.
Storing and freezing
Cooked lamb keeps in the fridge for up to 2 days, cooled within 2 hours. Reheat gently until steaming hot all the way through. The mash freezes for up to 2 months.
Questions
How long should I marinate lamb in jerk marinade?
At least 2 hours, but overnight in the fridge gives the deepest flavour. Do not go beyond 24 hours, as the lime juice and vinegar start to toughen the surface of the meat.
Can I cook these on the barbecue?
Yes. Cook over a medium heat for 4 minutes each side for pink lamb, and keep the lid down. Watch for flare ups, as the oil and sugar in the marinade drip.
Is the mash dairy free?
Yes, it uses dairy free spread rather than butter. Check the label of your spread to make sure it is dairy free, and nut free if you need that.
More made with jerk marinade
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.