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Categories:
ingredients green onions hot red chile mint leaves berries thyme olive oil kosher salt Homecoming Lamb lamb rumps sunflower water stout brown sugar
Viewed: 38 - Published at: 6 years agoIngredients
- Ingredients
- Spice Paste
- 2 green onions, white tips removed, chopped
- 1/2 hot red chile, preferably Scotch Bonnet, seeded and finely chopped (wear gloves)
- 3 tablespoons finely chopped fresh mint leaves
- 6 allspice berries
- 3 fresh thyme sprigs, leaves picked
- Juice of 2 limes
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper
- Homecoming Lamb
- 4 (4.5-ounce) lamb rumps (top round lamb)
- 3 tablespoons sunflower or groundnut oil (peanut)
- 1/3 cup water
- 4 ounces Jamaican or Irish stout
- 1 1/2 tablespoons brown sugar
Method
- DIRECTIONS
- For the paste:
- Pound the green onions, chile, mint leaves, allspice berries, thyme leaves, lime juice, olive oil, salt, and pepper in a mortar and pestle, grinding them as hard as you can.
- For the lamb:
- Wash the lamb rumps and pat them dry with paper towels. Mix the spice paste with the lamb in a bowl, using your hands to get it well coated. Cover the bowl, and let the meat rest for at least 1 hour, or overnight, in the refrigerator.
- Heat the oil in a medium-sized heavy-bottomed saucepan. Once hot, add the lamb. Immediately cover the pan with a lid, and turn the heat down to medium. Cook for 5 minutes.
- Swirl the water in the bowl in which the lamb was marinated and add the liquid to the pan. Cover once again and cook for another 5 minutes. In a small bowl, combine the stout and brown sugar. Now, remove the lid, add the stout mixture, and bring everything to a boil. Immediately reduce the heat to low, and cook for around 8 minutes, or until the lamb is cooked through. The cooking juices should evaporate, leaving you with a lovely, dark and glossy stew with a bitter, hot, and sweet flavor.
- Garnish the dish with fresh mint sprigs and serve with Rice and Peas.
