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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This dish was inspired by the wonderful jerked lamb at the Blue Lagoon Restaurant in Port Antonio, Jamaica. For the best flavor, marinate the meat overnight. Ingredients:
2 1/2 tablespoons whole allspice berries |
one 2-inch piece of cinnamon stick |
2 teaspoons black peppercorns |
2 whole cloves |
1/3 cup soy sauce |
1 small onion, chopped |
4 garlic cloves, chopped |
2 large scallions, chopped |
2 tablespoons vegetable oil |
2 tablespoons dark rum |
1 tablespoon thyme leaves |
1 teaspoon salt |
1 teaspoon freshly grated nutmeg |
6 1/2 pounds boneless leg of lamb--trimmed, cut into 3 equal pieces and butterflied for even thickness |
Directions:
1. In a medium skillet, combine the allspice, cinnamon, peppercorns and cloves and cook over moderate heat until lightly toasted, about 1 minute. Transfer the spices to a plate and let cool, then grind them to a powder in a spice grinder.
2. In a food processor, combine the soy sauce, onion, garlic, scallions, oil, rum, thyme, salt, nutmeg and ground spices and process to a paste. In a large shallow dish, coat the lamb with the marinade. Cover and refrigerate overnight.
3. Light a grill or preheat a broiler. Grill the lamb over a moderately high flame or broil for about 10 minutes per side for medium rare, rotating and turning the meat for even cooking. Transfer the lamb to a cutting board and let stand, loosely covered with foil, for 10 minutes. Carve the lamb across the grain and serve hot.
4. Wine Recommendation: The intense marinade gives spice to the lamb, narrowing the wine choice to a red with a pronounced pepperiness. But the plantains need something fruity. The solution? A fruity, spicy California Zinfandel, such as the 1996 Rabbit Ridge or the 1996 Alderbrook O.V.O.C.
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