Entree: Barbados – Southern Culinary Region – Bajan Black Belly Lamb (Bajan-style marinated and roasted Black Belly lamb seasoned with green seasoning, pimento, and Scotch bonnet)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 2 hrs 30 min

Additional 4 hrs

Total 6 hrs 20 min

Ingredients

- 3.5 lb (1.6 kg) bone-in Black Belly lamb leg or shoulder, trimmed
- 1 cup (240 ml) packed fresh parsley (approx. 30 g)
- 1/2 cup (120 ml) packed fresh cilantro (approx. 15 g)
- 4 scallions, chopped (approx. 60 g)
- 4 cloves (12 g) garlic
- 2 tbsp (6 g) fresh thyme leaves
- 1 small (10 g) Scotch bonnet pepper, seeded and chopped
- 1 tsp (2 g) ground allspice (pimento) or 1 tbsp (8 g) crushed allspice berries
- 2 tbsp (30 ml) vegetable oil
- 1/4 cup (60 ml) fresh lime juice
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil for searing
- 1 large onion, sliced (about 200 g)
- 2 carrots, cut into large chunks (about 150 g)
- 1 cup (240 ml) beef or chicken stock
- 2 tbsp (30 ml) dark rum (optional)
- 1 tbsp (15 ml) browning sauce (optional, for color)
- 2 sprigs fresh thyme for roasting

Instructions

1. In a blender or food processor, combine parsley, cilantro, scallions, garlic, fresh thyme leaves, Scotch bonnet, ground allspice, 2 tbsp (30 ml) vegetable oil, lime juice, 2 tsp (10 g) kosher salt, and 1 tsp (2 g) black pepper; blend to a coarse paste to make the Bajan green seasoning.
2. Rub the green seasoning all over the lamb, cover, and refrigerate at least 4 hours or preferably overnight to tenderize and flavor the meat.
3. Preheat oven to 325°F (160°C). Remove lamb from fridge 30 minutes before cooking to come toward room temperature.
4. Heat 2 tbsp (30 ml) vegetable oil in a large ovenproof Dutch oven over medium-high heat. Sear the lamb on all sides until well browned, about 4–5 minutes per side; transfer lamb to a plate.
5. Reduce heat to medium, add the sliced onion and carrots to the pot, and sauté until softened, about 5 minutes; deglaze the pan with the rum if using, scraping up browned bits.
6. Return the lamb to the pot on top of the vegetables, add 1 cup (240 ml) stock, 1 tbsp (15 ml) browning sauce if using, and tuck 2 sprigs of thyme alongside the meat.
7. Cover and roast in the preheated oven until the lamb is fork-tender, about 2 to 2 1/2 hours for a shoulder or 1 3/4 to 2 hours for a leg, basting once or twice with pan juices.
8. Remove lamb to a cutting board, tent with foil and rest 15 minutes. Meanwhile, skim fat from the pan juices and simmer juices on the stovetop to reduce slightly into a gravy.
9. Carve the lamb and serve with pan gravy, traditional sides such as roasted root vegetables, rice and peas, or pigeon peas and rice.