Jerk lamb shoulder

You can’t beat the theatre of bringing a roasted shoulder of lamb to the table. Once you’ve whizzed the rubs, this jerk lamb recipe by radio presenter, DJ and restaurateur...

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About Recipe
Jerk lamb shoulder

You can’t beat the theatre of bringing a roasted shoulder of lamb to the table. Once you’ve whizzed the rubs, this jerk lamb recipe by radio presenter, DJ and restaurateur Sian Anderson is simplicity itself – all you need to do is let it slowly cook to perfection.

Ingredients :
  • 2-3kg lamb shoulder
  • 5 garlic cloves, roughly sliced
  • 5 cloves
  • 4 allspice berries (from Waitrose, Ocado and online)
  • 1 tbsp vegetable oil
  • 3 bay leaves
  • Mashed potato and seasonal vegetables to serve
  • ½ bunch thyme, leaves picked
  • ½ bunch flatleaf parsley
  • 2 spring onions
  • 2 onions
  • 2 garlic cloves
  • 1 celery stick
  • 1 scotch bonnet chilli
  • ½ green pepper
  • ½ red pepper
  • Juice ½ lime or lemon
  • ½ tbsp distilled malt vinegar or cider vinegar
  • ½ tsp ground allspice
  • ½ tbsp olive oil
  • 2-3 scotch bonnet chillies (depending on your heat preference), deseeded
  • 3 spring onions
  • 2 onions
  • 2 garlic cloves
  • 1 tbsp fresh thyme leaves or 1 tsp dried thyme
  • 1 tbsp ground allspice
  • 1 tbsp dark brown sugar or cane sugar
  • ½ tbsp ground black pepper
  • ½ tbsp ground cinnamon
  • ½ tbsp ground nutmeg
  • ½ tbsp ground ginger
  • ½ tbsp salt
  • 2 tbsp vegetable oil or olive oil
  • 1 tbsp light soy sauce
  • 1 tbsp distilled malt vinegar
  • Juice 1 lime
  • ½ tsp ground cloves
  • ½ tsp cayenne pepper
  • ½ tsp paprika
Directions :

  1. To make the green seasoning, roughly chop all the herbs and vegetables, then put them in a blender or food processor with the citrus juice, vinegar, allspice and olive oil. Whizz to a vibrant green paste. You may need to add up to 120ml water to achieve the desired consistency. Transfer to a container and keep in the fridge until needed.

  2. To make the jerk seasoning, roughly chop the chillies, onions and garlic, then put in a large blender or food processor with the rest of the jerk seasoning ingredients. Whizz to a smooth paste, scraping down the sides with a rubber spatula as needed. Transfer to a container and keep in the fridge until needed.

  3. Rub 2 tbsp each of the green seasoning and jerk seasoning all over the lamb. Cut small slits into the flesh and skin all over, then stuff the garlic slices, cloves and allspice berries into them. Cover and leave to marinate overnight in the fridge.

  4. Take the lamb out of the fridge for 1 hour to bring it back to room temperature. When you’re ready to cook, heat the oven to 160°C fan/gas 4 and line a roasting tray with baking paper. Drizzle the paper with the oil, sit the lamb on top, then scatter the bay leaves around it. Cover the tray with foil, then roast for 3 hours.

  5. Uncover the lamb, baste with its juices, then return to the oven uncovered for another hour or until the flesh is so tender it’s almost falling off the bone. I like to serve this with mashed potato and seasonal vegetables.

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