Why You’ll Love This Dish

Asaro is Nigeria’s soulful yam pottage, here leveled up with a jerk twist. The tender yams soak up palm oil and peppers, mashed to the perfect chunky-smooth texture. The lamb chops? Juicy, seared in butter, and brushed with a sweet-spicy jerk glaze that locks in bold flavor. Then the oven works its magic, crisping the top with chili oil, cilantro, and melted butter. Each bite is earthy, fiery, and balanced with a touch of sweetness.

Key Features

• Spicy jerk honey lamb chops – seared and glazed for smoky-sweet fire

• Palm oil yam pottage – creamy asaro with bell pepper & habanero base

• Oven-broiled butter finish – brushed with melted butter, chili oil & cilantro

• Balanced flavors – heat, smoke, creaminess, and maple sweetness

• Perfect for gatherings – bold centerpiece for dinner parties or special nights

🛒 Ingredients

For the Lamb Chops

• 4 lamb chops

• 1 tbsp Creole seasoning

• 1 tsp onion flakes

• 1 tsp garlic powder

• 2 tbsp butter (for searing)

• 3 tbsp jerk hot & spicy marinade

• 1 tbsp honey

• 1 tsp rice vinegar

• 1 tsp cayenne or canteen pepper

For the Asaro (Yam Pottage)

• 1 large tuber of yam, peeled & diced

• 3 red bell peppers

• 2 habaneros

• 1 onion (divided: half for blending, half for sautéing)

• 1 tomato

• ½ cup palm oil

• 2 bay leaves

• Salt, seasoning cubes (maggi), thyme

For the Finish

• 2 tbsp melted butter

• 1 tbsp chili oil

• 1 tbsp fresh cilantro (chopped)

• 1 tbsp maple syrup

• 1 tsp sesame seeds

• Microgreens, for garnish

🍳 Step-by-Step Instructions

1. Prepare the Lamb Chops

   • Pat lamb chops dry. Season with Creole seasoning, onion flakes, and garlic powder.

   • In a skillet, melt butter and sear chops on both sides until golden brown.

   • Mix jerk marinade, honey, rice vinegar, and cayenne in a bowl. Brush onto lamb chops.

   • Place in oven at 375°F for 12–15 mins until cooked through.

2. Make the Pepper Blend

   • Blend bell peppers, habaneros, tomato, and half an onion until smooth.

3. Cook the Asaro

   • In a pot, heat palm oil. Add sliced onions, sauté until fragrant.

   • Pour in pepper blend, cook down until thick and oily.

   • Add yam cubes, bay leaves, thyme, and seasoning. Cover and cook on low until yam softens.

   • Mash gently with a wooden spoon—chunky but creamy texture.

4. Oven Finish

   • Transfer asaro to a baking dish. Brush top with melted butter, drizzle chili oil, and sprinkle cilantro.

   • Broil on low for 3–5 minutes until lightly charred at edges.

5. Final Touches

   • Drizzle maple syrup over lamb chops.

   • Place lamb chops on top of the asaro.

   • Sprinkle sesame seeds and garnish with microgreens.

🍽️ To Plate

1. In the baking dish, Place lamb chops across the center.

2. Drizzle extra jerk glaze and maple syrup.

3. Scatter sesame seeds and finish with microgreens.

Tips for Success

• Don’t over-mash the yam – leave some chunks for texture.

• Broil carefully – keep an eye to avoid burning the top.

• Balance heat & sweet – let the jerk spice, chili oil, and maple syrup play together.

• Rest the lamb chops – 5 mins before plating to keep them juicy.