Lime and Thyme Lamb Chops


This dish has a mixture of refreshing flavours that are typical of the Caribbean. It’s a whole new take on the lamb chop! If you can plan ahead, it is worthwhile marinating the chops for a long time - 24 hours is good and 48 is even better - to really get the flavours right into the meat. But it is also tasty after just a couple of hours if you forget. You will need 16 small wooden skewers.


  • large bunch of thyme
  • 4 tbsp lime juice
  • 1 tbsp. finely grated lime zest
  • 4 tbsp. syrup from a jar of preserved stem ginger
  • 2.5 cm (1 in) fresh root ginger, peeled
  • 1 tbsp olive oil
  • ½ tsp salt
  • 1 hot red chilli (ideally Scotch Bonnet)
  • 8 loin lamb chops


  1. Soak the wooden skewers in cold water for at least 30 minutes before cooking, to help prevent them from burning.
  2. Remove any really woody, thick parts of the thyme and put the rest in the bowl of a small food processor with all the other ingredients except the lamb. If you like, take the seeds out of the chilli, or leave them in for a hotter dish. Whizz up to get a marinade; it doesn’t have to be completely smooth.
  3. Skewer each of the chops with 2 wooden skewers to stop them from coming apart during cooking, place in a shallow, non-reactive dish and cover with the marinade. Cover the dish with clingfilm, refrigerate and leave to marinate for up to 48 hours, turning the chops over a couple of times. Take the dish out of the refrigerator 30 minutes before cooking to take the chill off the meat.
  4. Either heat a barbecue until the flames have died down to medium-hot grey ash, or heat a grill to a medium setting. Cook the chops, turning a couple of times, until cooked through (they should take 2-3 minutes on each side for rare and 3-4 minutes on each side for well done). Alternatively, fry the chops until cooked through and then pour the rest of the marinade into the frying pan to make a gravy, stirring up the lovely flavours from the bottom of the pan.