Caribbean Grilled Lamb Chops with Wasakaka Recipe: This simple dish is low carb (keto and paleo) and irresistible. The island spice rub on the rack of lamb perfectly complements the herby garlic-lime Dominican Wasakaka Sauce!
For the Lamb Chops: Preheat the grill to medium-high heat. Trim the fat off the back of the rack of lamb. Then cut the rack of lamb between the bones to separate the rack into individual chops. Try to keep them all about 3/4 inch thick.
In a small bowl mix the brown sugar, salt, and spices. Then rub the spice mixture evenly over both sides of each lamb chop.
For the Wasakaka Sauce: Measure all the ingredients into a blender jar. Cover the jar and puree until very smooth. Taste, then salt and pepper as needed.
Grill the lamb chops for 2-3 minutes per side, for medium-rare. Allow the chops to rest for 3-5 minutes, then serve with a side of Wasakaka for dipping.
Traditional Wasakaka Sauce is not pureed. The garlic and herbs are finely minced and whisked with the lime juice, oil, and water. I personally prefer the pureed version above for dipping, but you can serve it either way.