Grilled Leg Of Lamb Jamaican Style Food

MARINATED LEG OF LAMB

Steps:

• Cut off as much fat as possible from the leg. Put onion, garlic, bay leaves, peppercorns, sugar and salt into saucepan, pour vinegar and water over them and bring to the boil. Let simmer 1 minute and set aside to cool. Put lamb into saucepan or pot into which it fits snugly, and pour lukewarm marinade over it. When cool refrigerate and turn the leg several times during the next 24 hours. The next day, remove leg from marinade and insert slivered garlic into the meat. Rub with salt and pepper, place in roasting pan and roast at 400 degrees until lamb is just browned (about 10 to 15 minutes). Add marinade ingredients, baste with marinade and reduce heat to 350 degrees. Roast for 1 1/2 to 2 hours, continuing to baste, until leg is done. A half an hour before roasting is finished, add the pitted, marinated plums or mushrooms with a few tablespoons of their liquid and baste. Serve with the sauce from the pan and white rice.
• Wash and thoroughly dry plums. Prick all over with a sharp needles and place in a deep enamel or glass dish. Blend vinegar, sugar and spices in another enamel saucepan and bring to the boil. Then pour this mixture evenly over the plums. Let stand another day and the next day repeat this procedure. On the following day, pour plums and marinade into glass jars so that plums are completely covered by liquid.

BUTTERFLIED LEG LAMB WITH SPICY GINGER PAPAYA SALSA

Steps:

• 1. Heat a grill to medium.
• 2. Cut lamb in half following a natural seam that runs across center meat. Brush lamb lightly with 1/3 cup olive oil and rub each side with 1 tablespoon thyme, 1/2 teaspoon allspice, and a generous amount salt. Place lamb on grill fat side up and grill until well browned, about 15 minutes. Turn lamb and grill until other side is well browned and an instant-read thermometer inserted in thickest part registers 130degreesF to 135degreesF for medium-rare, about 10 minutes. Transfer lamb to a cutting board, cover loosely with foil, and let rest for 10 minutes.
• 3. Whisk 2 tablespoons olive oil, brown sugar, sherry vinegar, ginger, and 1/2 teaspoon salt in a medium bowl until sugar dissolves. Add scallions, papaya, and bell and habanero peppers. Toss to coat with dressing.
• 4. Slice lamb and arrange on a serving platter or individual plates. Sprinkle lamb with salt to taste and serve with salsa.

GRILLED LEG OF LAMB JAMAICAN STYLE

Steps:

• For the mango relish:
• Place a medium sauté pan over medium heat, add the oil and the onion, bell pepper, scallion, ginger, garlic, and jalapeño and cook until the vegetables begin to soften, about 4 minutes.
• Add the chopped mango, lime juice, and salt and stir until combined. Transfer to a bowl and let cool. Transfer to sealable container and refrigerate until you are ready to pack, up to 24 hours.
• For the marinade:
• Place the oil, onion, scallion, garlic, jalapeño, allspice, lime juice, and rum in the bowl of a blender and purée until just smooth.
• Coat both sides of the lamb with the marinade, place it in a sealed container, and refrigerate for at least 4 hours and up to 24 hours.
• At the tailgate
• Prepare coals for a medium-hot fire. When the coals are ready, grill the lamb for 22 minutes, turning once.
• With a sharp knife, cut away the thinner middle section of the leg and transfer it to a platter. Leave the thicker end pieces to cook 5 to 7 minutes longer, turning once.
• Let the lamb rest for 5 minutes before cutting it on the diagonal into thin slices. If some sections are still too rare, lay the slices on the grill for a few seconds on each side.
• Serve with the mango relish.

GRILLED LEG OF LAMB JAMAICAN STYLE RECIPE | EPICURIOUS.COM

Steps:

• For the mango relish:
• Place a medium sauté pan over medium heat, add the oil and the onion, bell pepper, scallion, ginger, garlic, and jalapeño and cook until the vegetables begin to soften, about 4 minutes.
• Add the chopped mango, lime juice, and salt and stir until combined. Transfer to a bowl and let cool. Transfer to sealable container and refrigerate until you are ready to pack, up to 24 hours.
• For the marinade:
• Place the oil, onion, scallion, garlic, jalapeño, allspice, lime juice, and rum in the bowl of a blender and purée until just smooth.
• Coat both sides of the lamb with the marinade, place it in a sealed container, and refrigerate for at least 4 hours and up to 24 hours.
• At the tailgate
• Prepare coals for a medium-hot fire. When the coals are ready, grill the lamb for 22 minutes, turning once.
• With a sharp knife, cut away the thinner middle section of the leg and transfer it to a platter. Leave the thicker end pieces to cook 5 to 7 minutes longer, turning once.
• Let the lamb rest for 5 minutes before cutting it on the diagonal into thin slices. If some sections are still too rare, lay the slices on the grill for a few seconds on each side.
• Serve with the mango relish.
• The Tailgating Cookbook
• Chronicle Books

THAI RED CURRIED LAMB

Steps:

• Heat the oil in a work or large skillet over high heat, add the onion, garlic and fry 3 minutes.
• Add the meat and quickly stir fry until browned.
• Stir in the curry paste and cook 2 minutes, then add the coconut milk and sugar, bring mixture to a boil.
• Reduce the heat and simmer 15 minutes. Keep an eye on the curry, stirring occasionally.
• Add the sweet pepper, stock, fish sauce and lime juice, voer and continue simmering 15 minutes or until the meat is tender.
• Now you will add the chestnuts, cilanto and basil and season with salt and pepper to taste and simmer for 5 minutes.
• Garnish with basil sprigs and serve with steamed jasmine rice.