A Lamb dish is found on my dinner menu at least twice or three times a month. I enjoy the taste of lean meat that is well spiced. Over the years, I have created tons of lamb recipes. Each recipe is different. I rarely make the same dish in a month.
Choosing the right spices and herbs and as crucial as selecting the right vinegar. I always make sure I have a jar of wet jerk seasoning, or I make my own dried jerk seasoning spice. Jerk seasoning is a valuable spice to have in your pantry or refrigerator.
It is very versatile and reminds me a lot of my mixed herbs and spices blends. To me, this spices is a must because you never know when you are pressed for time especially when you realize that you ran out of your
I create several herbs, and spices blends and the recipe for my Mixed Fresh Herbs is perfect for this recipe as well. I usually substitute it for the jerk seasoning and add lots of hot peppers. Having fresh made seasonings or marinades that are already prepared for your meals save on time. The only thing left to do is to concentrate more on side dishes which somehow I find challenging because I have difficulties making up my mind when it comes to what type of meat to cook.
A side dish of roasted, fried or grilled meat is always an issue for me because I prefer having steamed or oven roasted veggies. Having two sides is not uncommon. I also tend to forget about portions of pasta and grains dishes as they may take longer to prepare.
The marinade for the meat can be prepared ahead of time. You can also marinate the lamb in advance for lots of bold flavors. The marinade consists of store-bought seasoning, garlic, salt, balsamic vinegar, salt and pepper and lime or lemon juice.
Very simple, very easy! Try Jerk Lamb either roasted in the oven or grilled. I follow the same process, and it is always delicious. You may pre-cook the meat before grilling if preferred, but I find it to be very flavorful when cooked straight in the oven or grilled. This recipe is also ideal for lamb kebabs. Try it today and let me know what you think.
Tender and Deliouciuos Jerk Lamb
- 3 - 3 1/2 lb lamb shoulder blade slices
- 2 lemon or lime one to clean and one for marinade
- 1/4 cup balsamic vinegar
- 1 tbsp jerk seasoning mild or hot
- 1 tbsp garlic chopped finely
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 tbsp olive oil
- Rinse meat under cold water. Take one lime or lemon to clean meat my rubbing each slices of meat well while squeezing the juice on the meat as well. Rinse meat again under cold running water. Pat dry and set aside. To prepare marinade, in a bowl add all ingredients with the remaining juice from the other lime of lemon. Add marinade to lamb and let marinate at least 3 hours.
- In a heavy pan, place meat and let cook for at least 20 minutes over medium to high heat. Remove meat and place in a prepared baking dish and roast in a 375 degree Fahrenheit oven for 30 to 45 minutes depending on the thickness of the lamb slices. If grilling, remove from pan and grill over medium to high heat 5 to 7 minutes per side or until fully cooked. Serve immediately with your favorite side dish.