There is nothing like the smell of alley way barbeques in the streets of Jamaica. My daughter gave us the most blessed experience of witnessing her wedding on a beautiful beach in Montego Bay. In this experience was a tour to the market place where local artists sell their arts and crafts and if you take a beautiful breath in there is this fragrance of cinnamon, paprika, lime, onions and various other spices such as nutmeg and cayenne lingering over the smell of wood burning and at a glance succulent pieces of chicken roasting on a hot wood fire and locals chatting up a storm, as your mouth waters to taste that raw form of cuisine I call culinary ghetto.
This recipe I am sharing with you today was inspired by this experience and also by some friends who are from Jamaica whom I shared dinner with several times. I present to you Jerk Lamb with a side of Caribbean rice and baby broccoli. I did not make it suicide hot but it does have a nice kick to it.
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- 8 lamb chops (organic)
- 1 cup of basmati rice
- 2 cups water
- 1 tomato diced
- 1 small onion diced
- 1 yellow pepper diced
- 1 red pepper diced
- 1 lime
For Jerk spice rub:
- 1 tablespoon onion flakes
- 1 tablespoon ground thyme
- 1 teaspoon dried parsley
- 1 tablespoon ground allspice
- 1 teaspoon nutmeg
- 1 tablespoon onion powder
- 1 teaspoon cumin
- 1 teaspoon of turmeric
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 1 tablespoon ground black pepper
- 1 teaspoon cayenne pepper
- 1 tablespoon paprika
- 1 teaspoon chili flakes
- 1/3 cup brown sugar
- 2 bay leaves crumbled and ground
For the broccolini:
- 1/2 jalapeno, minced
- 1 Tbsp white vinegar
- bunch of broccolini
- 2 cloves garlic, minced
- 1 Tbsp ginger, minced
- olive oil
- Take lamb chops, lime, and extra virgin olive oil. Cut the lime in half and rub both sides of the chops. Do the same with the olive oil.
- In a mortar and pestle grind all whole spices into a powder and combine all spices in a bowl blending well.
- Place lamb chops in a Tupperware and sprinkle with jerk spice mix. Do the same with the other side. Place lid on Tupperware and refrigerate overnight.
For the Caribbean Rice:
- In a medium saucepan put rice, water, a dash of salt, and a few drops of olive oil. Bring to a boil on high heat, then turn down to a low simmer till all the water dissipates. Take off heat, cover and let stand.
- Heat up some olive oil in a sauté pan add onions, garlic, ginger, tomatoes, vinegar, salt and pepper to taste, some Jamaican yellow curry, and jalapeno. Cook till a bit softened then add rice and toss till well mixed.
- Take lamb chops out of the fridge and bring to room temperature.
- Preheat barbeque to a high heat then place chops on the grill.
- Cook for 2 minutes then turn to 90°, turn over and repeat the same process then take off heat and let sit for 5 minutes.
For the broccolini:
- In a pot bring to a boil 4 cups of water and a dash of salt, add broccolini and boil till tender.
- In a medium sauté pan heat up olive oil and minced clove of garlic, add broccolini, stir-fry for about 5 minutes.
- Plate rice, broccolini, and lamb chops and serve.
- Serving Size: 4 portions