Pulled lamb in jerk sauce

YOU Best Recipes: Braai - - Contents -


375 ml (1½ c) soy sauce 125 ml (½ c) olive oil 3 onions, coarsely chopped 10 chill­ies, chopped

1 bunch spring onions,


6 gar­lic gloves, chopped 4 fresh rose­mary sprigs 250 ml (1 c) red wine


125 ml (½ c) brown sugar 10 ml (2 t) black pep­per­corns 5 ml (1 t) ground cloves

5 ml (1 t) ground nut­meg 5 ml (1 t) ground all­spice 5 ml (1 t) ground cin­na­mon

SERVES 6-8 Prepa­ra­tion 30 min Braaiing

4 hours (lamb) 2 min a side



2-3 kg leg of lamb salt and pep­per


¼ cu­cum­ber, diced ¼ melon, diced

¼ paw­paw, diced 1 av­o­cado, diced

1 red onion, thinly sliced hand­ful of chives, chopped JA­MAICAN FLAT BREADS

1 kg bread flour

100 g brown sugar

10 g bak­ing pow­der

10 g salt

200 g but­ter

625 ml (2½ c) wa­ter

1 Jerk sauce Blend the in­gre­di­ents in a food pro­ces­sor un­til thick and smooth.

2 Meat Sea­son the lamb with salt and pep­per and place in a roast­ing pan suit­able for a ket­tle braai. Pour the sauce over the meat, add wa­ter un­til the pan is half full, cover and braai (turn­ing the meat from time to time) over low coals in a ket­tle braai for 4 hours, or un­til the meat falls apart. Un­cover half­way through the braaiing time.

3 Salsa Mix the in­gre­di­ents, cover with cling­film and chill. 4 Bread Sift the dry in­gre­di­ents to­gether. Rub in the but­ter un­til the mix­ture re­sem­bles bread­crumbs. Make a well in the mid­dle, add the wa­ter and mix with a wooden spoon un­til the dough comes to­gether. Knead un­til smooth. Di­vide into 10 pieces, roll out to about 1 mm thick and braai over mod­er­ate coals for 2 min­utes a side. 5 Use two forks to pull the meat apart. Serve with the salsa and flat breads.


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