📖 Instructions

1. Prepare the Spice Rub: In a mortar, combine coriander seeds, cumin seeds, allspice berries, black peppercorns, dried thyme, and dried rosemary. Grind until finely powdered. If using pre-ground spices, mix them thoroughly in a bowl.
2. Add the Heat: Stir in smoked paprika, scotch bonnet pepper (or red pepper flakes), garlic powder, onion powder, and sea salt to the ground spices. Mix well to ensure an even distribution of flavors. Pro Tip: Taste the rub and adjust the heat level to your liking. Remember, a little scotch bonnet goes a long way!
3. Prepare the Lamb: Pat the lamb chops dry with paper towels. This helps the spice rub adhere better. Generously rub the spice mixture all over the lamb chops, ensuring every surface is coated. Gently massage the rub into the meat. Let the lamb chops marinate for at least 30 minutes at room temperature, or up to 24 hours in the refrigerator. The longer they marinate, the more flavorful they become.
4. Prepare the Callaloo: Wash the callaloo thoroughly. Remove any tough stems and roughly chop the leaves. If using frozen callaloo, thaw it and squeeze out any excess water. In a large skillet or pot, heat olive oil over medium heat. Add chopped onion and sauté until softened, about 5 minutes.
5. Add Aromatics and Callaloo: Add minced garlic, diced bell pepper, and sliced scotch bonnet pepper (if using). Sauté for another 2 minutes until fragrant. Add the chopped callaloo, coconut milk, and chicken broth (or vegetable broth). Stir well to combine.
6. Simmer the Callaloo: Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes, or until the callaloo is tender and the flavors have melded together. Stir occasionally to prevent sticking. Season with salt and black pepper to taste. Tip: If the mixture becomes too thick, add a little more broth to reach your desired consistency.
7. Grill the Lamb: Preheat your grill to medium-high heat. If using an oven, preheat it to 400°F (200°C). Grill the lamb chops for 3-4 minutes per side for medium-rare, or longer depending on your desired doneness. Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F (54-57°C). For oven-baking, place the lamb chops on a baking sheet and bake for 10-15 minutes, or until the desired doneness is reached.
8. Rest and Serve: Remove the lamb chops from the grill or oven and let them rest for 5 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chop. Spoon the callaloo onto plates and top with the grilled lamb chops. Garnish with fresh cilantro or parsley, if desired. Serve immediately and enjoy!