In keeping with the topic of grilling as I talked about last post, I would like to entice you with another delectable recipe, Barbecued Lamb. With all the rain we have had, grilling outside is not an option so we had to settle for this alternative to grilling.
The Convenience of Baking Barbecue Lamb Indoors
Mind you, it may not have the smokey flavour I always like when I bite into a tender piece of meat all smothered with barbecue sauce but it tastes just as well depending on the type of oven or gas grill you have. Ours have a separate grill section that does such a boss job of barbecuing that you really don't miss the time spent labouring over the charcoals to get it running and the added advantage of not smelling like you just came out from the grill yourself with your eyes red from all that smoke lol!
Anyhow, that day it was raining cats, dogs, he nennen and he macoomeh.... (Boy! Was real rain) and I really felt for some lamb. Actually I was feeling for this a few days now. What I mean is, you may laugh, a feeling that you have to bite into some piece of meat soon or else you would bite your hand or somebody else's. I now understand what Alex the lion in Madagascar was going through haha lol!!. I just have to have my meat.
In preparing lamb though, for barbecuing you can take some shortcuts if you don't like waiting long for your barbecue lamb. What I did was pressure cook the lamb for a few minutes before grilling to cut down on the time. This saved some time and it wasn't long before the barbecue lamb was ready.
Well, long story short, I got my daily recommended meat serving X 2 and in the process you all got a barbecue lamb recipe. Enjoy some barbecue lamb 🙂
Barbecue Lamb Recipe
6 pieces of lamb shoulder
3 tbsp. green seasoning
1 tsp salt
4 cloves garlic, chopped
1 small onion, chopped
2 bay leaves
1 bay leaf
1 tbsp. sugar
2 cups of lamb stock
½ cup ketchup
1 tbsp soy sauce
1 tbsp. green seasoning
Wash the lamb with lime and water. Season the lamb with green seasoning.
Note: If you don't have green seasoning at hand, blend 5 leaves chadon beni, ½ onion, 2 leaves big leaf thyme, 2 cloves garlic, 1 bundle chive, and 4 sprigs fine leaf thyme. Don't forget to save some for the barbecue sauce!
Add crumbled, dried bay leaves, onion and garlic. Set aside and marinate for at least an hour.
Pressure cook in about 2 ½ cups of water or just enough to cover the lamb.
Pressure cook for about 15 minutes.
The cooked lamb before adding the barbecue sauce.
Now to make the barbecue sauce:
Strain the lamb stock in a deep pot.
Add the bay leaf, sugar, ketchup, soy sauce, and green seasoning to the lamb stock.
Mix all the ingredients. Cook over a low heat for about 5 minutes until the sauce thickens a bit.
We are now ready to barbecue our lamb.
Notice the grill setting I was talking about.
Note: This is what we use but you can use your gas grill if you have one too.
Break in Transmission
OK here's where I digress a bit because I want everyone to enjoy this trini style barbecue lamb recipe. For those who have ovens that don't have grills or broilers at the bottom, you can still join in the fun. Here's what you do... After taking the lamb from the pressure cooker sear it on both sides until it has a nice brown colour. Place the lamb in a lightly greased baking dish and add the barbecue sauce. Then bake at 300 - 350 degrees F until tender. Make sure to baste the lamb every 10 minutes or so.
Now back to our regularly scheduled program
Place the lamb on the oven grill.
Pour the prepared barbecue sauce over the lamb and begin grilling.
every 5 minutes or so turn and baste the lamb.
The pieces of lamb are thin pieces so they will take about 25 minutes to cook. Cook until well done. You can add some more barbecue sauce on the lamb before serving if you like.
Oh gosh! That was a lamb barbecue and a half! Now you know how to make barbecue lamb trinistyle. I am good to go until my next meat rush comes. Yeah! real meat mouth eh! 🙂 As usual more trini recipes to come.
P.S. Don't forget to subscribe. Check the links below. And of course tell me what you think of the recipe. I would love to hear your variation 🙂 on barbecue lamb.
- Wash the lamb with lime and water and Season the lamb with green seasoning. Add crumbled dried bay leaves, onion and garlic. Set aside and marinate for at least an hour. Pressure cook in about 2 ½ cups of water or just enough to cover the lamb. Pressure cook for about 15 minutes.
- FOR THE SAUCE: Strain the lamb stock in a deep pot. Add the bay leaf, sugar, ketchup, soy sauce, and green seasoning to the lamb stock. Mix all the ingredients. Cook over a low heat for about 5 minutes until the sauce thickens a bit.
- Place the lamb on the oven grill. Pour the prepared barbecue sauce over the lamb and begin grilling. Every 5 minutes or so turn and baste the lamb.
- Cook until well done ( about 25 minutes) You can add some more barbecue sauce on the lamb before serving if you like.