2.5 lbs lamb shoulder chops
2 tbsp Caribbean green seasoning
2 tbsp mild wet jerk seasoning/marinade
2 tsp Jamaican meat seasoning
1 tsp Jamaican all-purpose seasoning
1 tsp complete seasoning
1 tsp seasoned salt
½ tsp black pepper
½ tsp smoked paprika
3 tbsp high-heat cooking oil of choice
¼ green bell pepper, chopped
¼ red bell pepper, chopped
½ small yellow onion, chopped
5 garlic cloves
1 tsp pimento seeds/allspice berries
2 thyme sprigs
2 rosemary sprigs
1 scotch bonnet
½ cup beef broth
¼ cup red wine (optional)
1) Clean the lamb well. Tips for getting rid of the gamey taste of lamb: Soak in buttermilk for 30 minutes or coat completely with flour before washing completely with water cool, lemon/lime, and vinegar. Dry the lamb thoroughly with paper towels.
2) Season the lamb with the green seasoning, jerk seasoning, and all of the powdered seasonings. Massage the seasonings well into the lamb.
3) Preheat the oven to 350 degrees Fahrenheit. In a large skillet with 3 tbsp of cooking oil on medium- to medium-high heat, brown the lamb for about 5 minutes on each side. Transfer the lamb to a baking dish, and add the fresh vegetables and seasonings and ½ cup of beef broth.
4) Cover the lamb, and cook in the oven for 1 hour.
5) At the 1-hour mark, uncover, baste, and add the red wine, if desired. Place back in the oven to cook for the remaining hour.
YELLOW RICE & LIMA BEANS INGREDIENTS
2 cups jasmine rice, rinsed well
1-15oz can of lima beans, drained and rinsed
2 tbsp coconut oil
1.5 tbsp green seasoning
2 garlic cloves, mined
1 can coconut milk (approx. 1.8 cups)
1.8 cups water
2 scallion stalks
4 thyme sprigs
1 green scotch bonnet pepper
1 tsp salt
1 tsp meat seasoning
½ tsp ground allspice
1 tsp brown sugar (optional)
1.5 tsp Bijol or turmeric for coloring
1 tbsp butter
1) In a medium pot on medium heat, add 2 tbsp coconut oil. Once hot, add the green seasoning and sauté for about 1 minute.
2) Add the rinsed lima beans. Stir and cook for about 2 minutes. Then, add the minced garlic and stir for another 2 minutes.
3) Add the can of coconut milk. Then, fill the can with water, and add it to the pot as well.
4) Once the pot comes to a boil, add the scallion, thyme, scotch bonnet, and powdered seasonings including the brown sugar if using. Stir and let simmer for about 5 minutes. Taste and adjust to your liking before adding the rice.
5) Add the rinsed rice. Incorporate well into the pot. Then, add the Bijol or turmeric for color and stir well.
6) As soon as the rice comes to a low simmer, reduce the heat to low and cover the pot. Allow the rice to cook on low for 25 minutes. Then, turn the heat completely off and steam for another 15 minutes. Remove the used scallion, thyme, and scotch bonnet. Fluff and serve.