Jerk Spiced Jersey Lamb with Mango Salsa

**Prepare the Jerk Marinade:** In a food processor or blender, combine the scotch bonnet pepper, green onions, garlic, ginger, allspice, thyme, cinnamon, nutmeg, brown sugar, soy sauce, olive oil, lime juice, salt, and black pepper. Process until a smooth paste forms.

**Marinate the Lamb:** Place the lamb chops in a resealable bag or shallow dish. Pour the jerk marinade over the lamb, ensuring all pieces are well coated. Marinate in the refrigerator for at least 4 hours, or preferably overnight.

**Prepare the Mango Salsa:** While the lamb is marinating, prepare the mango salsa. In a medium bowl, combine the diced mango, red onion, red bell pepper, jalapeño (if using), and cilantro. Toss gently with the lime juice. Season with salt and pepper to taste. Refrigerate until ready to serve.

**Grill the Lamb:** Preheat your grill to medium-high heat. Remove the lamb chops from the marinade, shaking off any excess. Discard the marinade.

**Cook the Lamb:** Grill the lamb chops for 4-5 minutes per side for medium-rare, or longer depending on your desired level of doneness. Use a meat thermometer to check for doneness (135°F for medium-rare, 145°F for medium).

**Rest the Lamb:** Remove the lamb chops from the grill and let them rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chop.

**Serve:** Top each lamb chop with a generous spoonful of the mango salsa. Serve immediately.