Recette Lamb Jamaican Jerk Basit

Lamb Jamaican Jerk - Easy to do and Very moist even after warming up leftovers the next day!. Today I am sharing this Lamb Jamaican Jerk! A quick and easy dinner that is ready in under 40 minutes!

You can cook Lamb Jamaican Jerk with 12 Ingredients and 8 steps. See the following guide!

1. 1 lamb shank.
2. 1 tbsp Jamaican jerk seasoning.
3. 2 tbsp vegetable oil.
4. 400 grams tinned chopped tomatoes.
5. 1 lamb stock cube, mixed in 400ml of boiled water.
6. 1 pepper, chopped.
7. 1 chilli pepper, chopped.
8. 3 clove of garlic, crushed.
9. 4 shallots, chopped.
10. 1 lemon, halved.
11. 1 sweet potato, chopped.
12. 60 grams basmati and wild rice.

1. Create a marinade using the oil and seasoning. Cover the meat and leave to stand for at least 15mins..
2. Pre-heat an oven to 170°C / 150°C fan..
3. In a heat proof pot, brown the meat. Once browned remove and rest..
4. Add any excess marinade to the pot and brown the shallots. Then add the garlic, stir in and cook for 1-2 mins..
5. Add the pepper and chilli, cooking for 1-2mins, the squeeze in lemon juice to deglaze the pan (use both halves of the lemon)..
6. Add the tomatoes and stock to the pot, mix and then place the meat back to the pot. Bring the liquid to a bubble, place on the lid and place in the oven for 2hours..
7. At this stage, add the sweet potato and place back in the oven for 1hour..
8. With about 30mins to go, remove the lid from the pot, placing back in the oven and begin to prep the rice. Place in a pan of boiling water and cook for about 25mins, or until you are happy the rice is cooked to your taste..