JERKED LAMB
JERKED LAMB
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.
Jerked Lamb
6-7 pound leg of lamb, boned and butterflied
3 [...]
