Lamb Loin Fillets with Jamaican Jerk Marinade

By Silver Fern Farms
Lamb Loin Fillets with Jamaican Jerk Marinade
Preparation Time
Cooking Time
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  • 1 pack of Silver Fern Farms Lamb Loin Fillets
  • 2 Tbsp ground allspice
  • 3 Tbsp brown sugar
  • 2 cloves garlic, crushed
  • 2 chillies, deseeded
  • 3 spring onions, chopped
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • Salt and pepper to taste
  • 2 Tbsp soy sauce

Spicy Fruit Salad:

  • 1 small pineapple
  • 1 firm mango
  • 2 grapefruit
  • 1 small telegraph cucumber cut in half lengthways, deseeded and sliced
  • 1 nashi
  • Crispy lettuce leaves


  • Juice of 2 limes
  • ¼ cup brown sugar
  • ½ tsp salt
  • ½ cup avocado oil


To create the jerk marinade put everything in a food processor except for the lamb and blend until smooth. Rub the lamb with the marinade and refrigerate for 2 hours or overnight. Grill the marinated lamb on a medium-hot barbecue. Cooking on charcoal is best, if you have a charcoal barbecue. Alternatively you can bake the lamb in a preheated oven (200°C) for 10 minutes. 

To prepare the salad, peel and dice the pineapple, mango, grapefruit, cucumber, and nashi. To make the dressing, put all ingredients into a bowl and whisk to combine. Place fruit in a serving dish lined with crispy lettuce leaves. Pour over the dressing and toss lightly.

Serve with spicy fruit salad and crispy lettuce leaves.


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