Jamaican Jerk Lamb

a spicy marinade

(contributed by Garry Vroegh <a043140t@bcfreenet.seflin.lib.fl.us>)

Ingredients Directions
  • 2 pounds lean lamb, (leg or loin)
  • 2-12 Scotch bonnet chiles, stemmed
  • 1 medium onion, coarsely chopped
  • 4 Shallots, or about a ¼ cup
  • 2 bunches of chives or scallions (trimmed and coarsely chopped)
  • 1 cup coarsely chopped fresh-parsley
  • 4 garlic cloves, coarsely chopped
  • 1 Tbs finely chopped ginger
  • 3 Tbs salt (to taste)
  • 2 tsp thyme, fresh or dried
  • 2 tsp ground all-spice
  • 1 tsp black pepper (fresh ground)
  • ½ tsp nutmeg (fresh grated)
  • ¼ tsp cinnamon (ground)
  • 1/8 tsp ground cloves
  • ¼ cup lime juice or vinegar
  • 3 Tbs soy sauce
  • 2 Tbs vegetable oil
  • 1 Tbs brown sugar
  • 2 Tbs water or as needed

Combine the chiles, onion, shallots, chives, parsley, and garlic in a food processor and purée to a coarse paste. Work in the ginger, salt, thyme, allspice, black pepper, nutmeg, cinnamon, cloves, lime juice, soy sauce, vegetable oil, and brown sugar. Correct the seasoning, adding soy sauce or salt to taste. The mixture should be very flavorful. Add water to obtain a thick but pourable paste.

Marinate the lamb in the jerk mixture for 3-4 hours, or overnight. Grill or broil to taste.

The recipe makes about 1½ cups, enough jerk for about 2 pounds of Caribbean lamb. Refrigerated, the jerk seasoning should last for weeks, but it is better used sooner. Store in a glass jar with a non-reactive lid.

Note: Wear gloves when handling chiles. If you want a milder jerk you can substitute jalepenos. Twelve Scotch bonnets will give you the full force Jamaican jerk. Grow into it if you are not adapted.

Return to Sheep's Creek Farm Lamb Recipes page.

© 1998 Ronald Florence
Last modified: Tue Feb 3 10:16:33 EST 1998