Caribbean Spice Lamb

Caribbean Spice Lamb

I’ve been staring at this photo for quite some time now with no idea what to write…and entertaining some vague daydreams about white sandy beaches…and getting kind of hungry…and realizing I know very little about Caribbean cuisine. I think some type of research gathering trip to that white sandy beach is in order! Or, I guess I could tell you that this lamb was delicious (it was), and rich, and incredibly flavourful, in a savoury cinnamon-allspice-nutmeg kind of way. But really, you just need to taste it!  So, I’ll get back to my imaginary trip planning – here’s Tim with the recipe…

Caribbean Spice Lamb

Lamb is incredibly delicious, but unbelievably expensive.  Fortunately, if you buy the cheaper cuts the price can be equivalent to beef.  Lamb shoulders can be a little tough, but the flavour is probably the best of any cut.

Note that this recipe for the spice rub will make more than you will need for the lamb chops. Keep the leftover rub in a resealable container for next time!

Caribbean Spice Lamb

1 1/2 teaspoons ground allspice

1 1/2 teaspoons dried thyme

1 teaspoon curry powder

1 1/2 teaspoons paprika

1 teaspoon sugar

1 teaspoon kosher salt (not iodized!)

3/4 teaspoon black pepper

1 1/2 teaspoons cayenne pepper

1/4 teaspoon grated nutmeg

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cloves

4 lamb shoulder chops

2 tablespoons olive oil

Combine all the spices in a bowl.  Mix well.  Rub 1 tablespoon of olive oil on the lamb chops. Use 6 tablespoons of the rub on the 4 lamb chops.  Let rest for at least 15 minutes, or prep the lamb chops ahead and refrigerate until you’re ready to cook them.

Place a large pan on high heat.  Get this pan very hot!  Add the olive oil and immediately add the lamb chops.  Cook on each side for 3 minutes – you are trying to get a good crust on them.  Turn the pan down to medium and continue to cook.  Cook for an additional 5 minutes per side for a medium-well.  Remove from pan and let rest.  Enjoy!