Entree: Barbados – National Cuisine – Bajan Black Belly Lamb (Roasted marinated island lamb with classic Barbadian seasonings)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 45 min

Additional 4 hrs

Total 6 hrs 15 min

Ingredients

- 3.5 lb (1.6 kg) bone-in Bajan Black Belly lamb leg, trimmed
- 1/4 cup (60 ml) fresh lime juice
- 1/4 cup (60 ml) vegetable oil
- 1/4 cup (60 ml) soy sauce
- 2 tbsp (30 ml) browning sauce (or 2 tbsp / 30 ml dark molasses as substitute)
- 2 tbsp (30 ml) brown sugar
- 1/4 cup (60 ml) chopped scallions (green onions)
- 6 cloves (about 18 g) garlic, minced
- 2 tbsp (30 ml) fresh thyme leaves (or 2 tsp / 2 g dried thyme)
- 1 small Scotch bonnet pepper, seeded and finely chopped (or 1 jalapeño for milder heat)
- 1 large onion, sliced
- 1 tsp (5 g) ground allspice (pimento)
- 1 tsp (5 g) freshly ground black pepper
- 1 1/2 tsp (9 g) kosher salt, or to taste
- 1 cup (240 ml) beef or chicken stock
- 2 tbsp (30 g) unsalted butter, softened (for basting)

Instructions

1. In a large bowl, whisk together lime juice, vegetable oil, soy sauce, browning sauce, brown sugar, scallions, garlic, thyme, Scotch bonnet, allspice, black pepper, and salt to form a marinade.
2. Place the lamb leg in a large resealable bag or nonreactive dish and pour the marinade over it, massaging to coat thoroughly. Add sliced onion around the lamb. Marinate in the refrigerator at least 4 hours and up to overnight.
3. Preheat oven to 350°F (175°C). Remove lamb from marinade, reserving marinade and onions. Pat lamb dry and tie loosely with kitchen twine if needed for even cooking.
4. Heat a heavy ovenproof roasting pan over medium-high heat. Add 1 tbsp (15 ml) oil and brown the lamb on all sides, about 3–4 minutes per side, to develop color.
5. Add reserved marinade and onions to the pan with the lamb, then pour in stock. Dot the lamb with the butter. Cover the pan tightly with a lid or foil.
6. Roast in the preheated oven for 1 hour covered, then remove the cover and roast an additional 30–45 minutes, basting occasionally with pan juices, until an instant-read thermometer reads 145°F (63°C) for medium-rare or up to 160°F (71°C) for medium-well.
7. Transfer lamb to a cutting board, tent with foil, and rest 15 minutes before carving. Skim pan juices, reduce briefly on the stove if desired, and serve sliced with pan sauce and roasted onions.