Jerk-spiced lamb with pickle rice salad and peas
Pickle juice adds an acidic spark to the rice salad accompanying marinated lamb.
Caribbean-style jerk seasoning adds heat and complexity to this lamb dish, which is accompanied by a simple but sparky rice salad that uses an ingredient you’d normally pour down the sink.
Ingredients
1 long green chilli, thinly sliced
2 garlic cloves
1 tbsp thyme leaves
1 tsp allspice
¼ cup honey
¼ cup extra virgin olive oil
1 cup white rice, cooked and cooled
¼ cup cucumber pickles, chopped
2 celery stalks, thinly sliced
½ cup frozen baby peas
¼ cup reserved pickle juice
2 x 200g lamb back straps, trimmed
red vein sorrel leaves, to serve
lemon wedges, to serve
Method
Step 1
Combine the chilli, garlic, thyme leaves, allspice, 2 tbsp honey and 1 tbsp oil in a small blender and blend until smooth. Season with salt and pepper, then rub over the lamb and set aside to marinate while you make the rice salad.
Step 2
For the rice salad, combine the rice, pickles, celery and peas in a medium bowl. Whisk together the pickle juice, 1 tablespoon of oil and the remaining honey in a small bowl, pour over the rice and toss to coat. Set aside.
Step 3
Heat a large non-stick frying pan over medium-high heat. Add the lamb to the pan and cook, turning, for 8-10 minutes or until lightly charred and caramelised. Set aside to rest for 5 minutes.
Step 4
Cut the lamb into thick slices and serve with the rice salad, sorrel leaves and lemon wedges.
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Jessica Brook is a recipe writer.From our partners
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