Jamaican Jerk Lamb

Total Time: 24 hrs 45 mins Preparation Time: 24 hrs Cook Time: 45 mins

Ingredients

• Servings: 4
• 3 lbs boneless lamb loin
• 6 sliced scotch bonnet peppers (jalapenos may be used if scotch bonnet peppers are unavailable)
• 2 tablespoons thyme
• 2 tablespoons ground allspice
• 1 bulb of garlic, finely chopped
• 3 medium onions, finely chopped
• 2 tablespoons sugar
• 2 tablespoons salt
• 2 teaspoons ground black pepper
• 1/2 cup olive oil
• 1/2 cup soy sauce
• 1 lime, juice of
• 1 cup orange juice
• 1 cup vinegar
• 1 -2 teaspoon anjou pear, the following (to taste)
• ground cinnamon
• nutmeg
• ginger

Recipe

• 1 preparation.
• 2 1. chop the onions, garlic and peppers. these do not need to be chopped too fine as they will be liquidized by the blender.
• 3 2. making the marinade blend all of the ingredients (excluding the lamb) in a blender to make the jerk sauce.
• 4 3. preparing the lamb - cut the lamb up in to smaller pieces.
• 5 use a fork to poke some holes in the lamb pieces.
• 6 4. marinade the lamb - rub the sauce in to the meat, saving some for basting and dipping later.
• 7 5. setting in the fridge = leave the lamb in the fridge to marinade overnight.
• 8 cooking.
• 9 5. cooking the lamb - for the classic jamaican taste grill the meat slowly until cooked (cook in oven on 350 degrees if you like), turning regularly. baste with some of the remaining marinade whilst cooking. for best results, cook over a charcoal barbeque (ideally over a rack of pimento wood).
• 10 serving.
• 11 6. serving - serve with salad.