Caribbean Grilled Lamb With Pineapple Salsa

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

Ingredients

• Servings: 6
• 1 tablespoon dark brown sugar
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1 1/2 teaspoons garlic powder
• 1 teaspoon kosher salt
• 3/4 teaspoon ground ginger
• 1/2 teaspoon ground turmeric
• 3/4 medium pineapple, peeled cored, and cut into small dice (about 2 cups)
• 4 large radishes, trimmed and cut into small dice (about 3/4 cup)
• 1/2 medium orange bell peppers (about 2/3 cup) or 1/2 medium yellow bell pepper, cut into small dice (about 2/3 cup)
• 1 small jalapeno, cut into small dice (optional)
• 3 tablespoons chopped fresh cilantro
• 2 tablespoons fresh lime juice, more to taste
• kosher salt
• fresh ground black pepper
• 6 boneless lamb loin chops, about 3/4 inch thick or 6 boneless chicken breasts (pounded lightly to about 3/4 inches thick) or 6 turkey breast cutlets
• 1 1/2 tablespoons canola oil or 1 1/2 tablespoons vegetable oil

Recipe

• 1 make the spice rub:.
• 2 in a small bowl, mix the brown sugar, coriander, cumin, garlic powder, salt, ginger, and turmeric.
• 3 make the salsa:.
• 4 in a medium bowl, mix the pineapple, radishes, bell pepper jalapeno, cilantro, lime juice, and 1/4 teaspoons each kosher salt and pepper.
• 5 let stand while you grill the meat.
• 6 before serving, adjust the lime juice, salt, and pepper to taste.
• 7 prepare the fire and the meat:.
• 8 build a hot charcoal fire or heat a gas grill with all burners on high for at least 10 minutes.
• 9 while the grill heats, lightly coat both sides of the lamb chops, chicken breasts, or turkey cutlets with the oil and rub with the spice rub.
• 10 clean the hot grate with a wire brush; oil the grate.
• 11 grill the meat (uncovered for charcoal; covered for gas) over direct heat on the hottest part of the grill, taking care not to crowd the meat.
• 12 cook until the meat forms impressive grill marks on one side, 2 to 3 minutes.
• 13 turn and continue to grill (uncovered for charcoal; covered for gas) until the meat is just firm to touch and just cooked through, 1 to 2 minutes for turkey cutlets; 3 to 4 minutes for lamb chops and chicken breasts, depending on their thickness. (if grilling lamb, watch out for flare-ups.)
• 14 transfer to a serving platter and let rest for 5 minutes.
• 15 serve with the paired salsa spooned alongside or over the meat.
• 16 drink suggestions.
• 17 if you’re grilling chicken or turkey, try a crisp, fruity new zealand sauvignon blanc, like the kim crawford marlborough. if you grill lamb, try a fruity red, like the rosemount estate diamond label shiraz-grenache.