Jerk Lamb Chops With Hearts Of Palm Salad And Sweet Plantains

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 (14 ounce) can hearts of palm, drained (not salad-cut)
• 1/4 medium red onion, thinly sliced
• 1/4 cup coarsely chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 3/4 teaspoon black pepper
• 1 (11 ounce) box frozen ripe plantains (or fresh)
• 3 -4 teaspoons jamaican caribbean jerk seasoning
• 1 tablespoon olive oil
• 8 thin boneless center cut lamb chops (about 1/4 inch thick)

Recipe

• 1 put oven rack in middle position and preheat oven to 375°f line a baking sheet with aluminum foil.
• 2 thinly slice hearts of palm on the diagonal and put in a colander along with sliced onion. rinse well under cold water and pat dry. transfer to a large bowl and toss together with remaining salad ingredients.
• 3 spread plantains on foil-lined baking sheet and bake until hot, 5 to 10 minutes.
• 4 while plantains bake, lightly oil grill pan and heat over moderately high heat until hot but not smoking.
• 5 meanwhile, stir together jerk seasoning and oil in a small bowl and rub all over lamb to coat. grill lamb, turning over once, until just cooked through, about 3 minutes total. serve lamb with salad and plantains.