jerk lamb shoulder

Lamb

Jerk lamb shoulder

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

You can’t beat the theatre of bringing a roasted shoulder of lamb to the table. Once you’ve whizzed the rubs, this jerk lamb recipe by radio presenter, DJ and restaurateur Sian Anderson is simplicity itself – all you need to do is let it slowly cook to perfection.

Ingredients

2-3kg lamb shoulder

5 garlic cloves, roughly sliced

5 cloves

4 allspice berries (from Waitrose, Ocado and online)

1 tbsp vegetable oil

3 bay leaves

Mashed potato and seasonal vegetables to serve\

½ bunch thyme, leaves picked

½ bunch flatleaf parsley

2 spring onions

2 onions

2 garlic cloves

1 celery stick

1 scotch bonnet chilli

½ green pepper

½ red pepper

Juice ½ lime or lemon

½ tbsp distilled malt vinegar or cider vinegar

½ tsp ground allspice

½ tbsp olive oil

2-3 scotch bonnet chillies (depending on your heat preference), deseeded

3 spring onions

2 onions

2 garlic cloves

1 tbsp fresh thyme leaves or 1 tsp dried thyme

1 tbsp ground allspice

1 tbsp dark brown sugar or cane sugar

½ tbsp ground black pepper

½ tbsp ground cinnamon

½ tbsp ground nutmeg

½ tbsp ground ginger

½ tbsp salt

2 tbsp vegetable oil or olive oil

1 tbsp light soy sauce

1 tbsp distilled malt vinegar

Juice 1 lime

½ tsp ground cloves

½ tsp cayenne pepper

½ tsp paprika

Directions

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