Jamaican Jerk Lamb Loin

Total Time: 9 hrs 30 mins Preparation Time: 8 hrs 30 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1/2 cup chopped scallion
• 1/2 cup chopped onion
• 1 garlic clove, chopped
• 4 serrano chilies or 4 jalapeno chiles, chopped with seeds
• 1 teaspoon fresh thyme
• 1 tablespoon fresh lime juice
• 1 tablespoon cider vinegar
• 2 teaspoons ground allspice
• 1 teaspoon coarse salt (kosher or sea salt)
• 3 tablespoons molasses
• 1 teaspoon fresh ground black pepper
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1 lb boneless lamb loin, with fat layer intact or 1 1/2-2 lbs lamb loin, bone-in

Recipe

• 1 marinade:.
• 2 put all marinade ingredients into a food processor and process until thoroughly chopped but not to the point that it turns into a paste or too liquid.
• 3 put marinade into a large sealable plastic bag (like a ziploc bag).
• 4 meat preparation:.
• 5 lightly score the fat layer of the lamb loin.
• 6 place meat in bag with marinade.
• 7 marinate up to 8 hours in the refrigerator, turning occasionally.
• 8 heat oven to 375°f.
• 9 remove lamb from marinade.
• 10 wipe most of marinade off of lamb leaving some on fat layer to brown.
• 11 roast uncovered, fat side up, for approximately 1 hour (until internal temperature reaches 137°f).
• 12 if the top gets too browned, cover for a few minutes, but uncover at the end of cooking time.
• 13 allow to rest at least 15 minutes before slicing.