Lamb is traditionally the dish for Easter – but we decided to make it Caribbean Cruisine style. It was a slow roast and a perfect time for a long cruise around the bay. For lamb inspiration, we went to one of our favorite books, ”Island Barbecue” by Dunstan Harris.
6-7 pound leg of lamb, boned and butterflied
3 cloves garlic, slivered
1 large bay leaf
½ teaspoon dried thyme leaves
½ cup jerk marinade recipe
Make deep slashes in the flattened out lamb and insert garlic cloves. Place lamb in a large nonreactive blow. Crumble bay leaf and add it and the thyme to ther jerk marinade. Pour the marinade over the lamb, cover, and marinate overnight, turning 3 or 4 times.
Remove lamb from the refrigerator about 30 minutes prior to grilling. Drain and reserve the marinade.
*Grill lamb about 6 inches over medium hot coals in a covered grill for 1 ¼ hours with vents left open. Turn every 10 minutes and baste frequently with reserved marinade.
Transfer lamb to a chopping board and let stand for 10 minutes to reabsorb the juices. In the true jerk fashion, using a sharpened cleaver, hack the lamb into bite-size pieces and serve with Jamiacan hard dough bread and lots of Red stripe beer.
1 teaspoon ground Jamaican pimento (allspice)
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
½ cup finely chopped scallions (green and white parts)
*4 scotch bonnet peppers or 6 jalapenos, stems removed and cut in halves, retaining seeds
½ cup distilled white vinegar
¼ cup soy sauce
2 tablespoons vegetable oil
1 tablespoon salt
2 cloves of garlic powder
Combine all the ingredients in a blender or food processor. Process or blend on theliquefy setting for 2 minutes. Pour into a jar and refrigerate until ready for use Jerk marinade will remain good indefinitely as long as it is covered and kept refrigerated.
For Side dishes, we threw in some red & white potatoes and a green salad.
Garlic, Bay leaves & Thyme
Red & White Potatoes with Carrots Lamb Marinating
Piercing the Lamb
Inserting the garlic cloves
Rolling the Lamb
Topping with Thyme and Bay leaves
*I added 8 scotch bonnet peppers! Also, we roasted the lamb instead of grilling. Either way is fine.
What’s your favorite Caribbean Lamb recipe?