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Jerk lamb with coconut rice, pineapple salsa and coriander gremolata
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1 butterflied leg of lamb (about 1.2-1.5kg)
6 tbsp jerk seasoning
300g long grain rice
600ml coconut water
150ml coconut cream
28g pack coriander, leaves and stalks finely chopped
1 lemon, zest
1 garlic clove, crushed
200ml olive oil
1 whole pineapple
2 red chillies, finely chopped
50ml white wine vinegar
25g caster sugar
1. While the barbecue is heating up, massage the whole of the lamb with the jerk seasoning. Season and set aside until ready to cook. To make the gremolata, put the coriander, lemon zest and garlic in a bowl, season then whisk in the olive oil.
2. Put the lamb straight onto the white-hot barbecue; cook for about 30 minutes (for medium – or 40 minutes for well-done), turning halfway through. Rest for 10 minutes, then slice as thinly as possible and dress with the coriander gremolata.
3. Meanwhile, put the rice and coconut water in a pan; season. Bring to the boil, stir, cover and cook for 15 minutes. Add the coconut cream; cook for 5 minutes then set aside. While the lamb is resting, barbecue the whole pineapple directly in the hot coals for about 10 minutes until completely black, then peel and dice. Put the chopped chillies in a pan with the vinegar and sugar plus 75ml water. Bring to the boil then pour over the pineapple and serve with the lamb, gremolata and rice.
This recipe first appeared in Waitrose & Partners Food, July 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
Per serving (8) 3456kJ
This recipe was first published in June 2019.