Let’s make jerk lamb with rice and peas, a Jamaican staple that none can resist. The flavor of za’atar, garlic and herbs feels just like home. The rice is aromatic, juicy and so fluffy. The lamb is so tender and almost sweet. If you try the jerk lamb with rice and peas, you’re gonna thank every Jamaican you see.
Ingredients:
For the Jerk Lamb:
- 1 tbsp. olive oil
- one Onion
- 1 Spring onion
- Ginger, Garlic
- Thyme (or dried za’atar as a substitute)
- Fruity chilies (e.g., Pili Pili Mbuzi)
- Salt
- Peppercorns
- Allspice berries
- Cinnamon powder (1 teaspoon)
- Brown sugar (1 tablespoon)
- Soy sauce
For the Rice and Peas:
- Canary rice (or any aromatic rice) – 3 cups
- Olive oil (for sautéing)
- Onion
- Kidney beans – 2 cups (soaked overnight & boiled)
- Salt
- Allspice berries
- Cinnamon stick
- Bay leaves
- Thyme (a few sprigs)
- Coconut milk – 2 cups
- Water – 2 cups
Preparation Time: 2 hours
Instructions:
- Start by blending an onion, spring onion, some ginger, garlic, some thyme. If you don’t have any fresh thyme, just use dried za’atar.
- Add a few fruity chilies, I used Pili Pili Mbuzi. Give them a pinch of salt, peppercorns, allspice berries, a teaspoon of cinnamon powder, a tablespoon of brown sugar, soy sauce and olive oil.
- Once you get a very smooth paste, rub it on some lamb pieces and poke the meat a bit, so the flavor runs deep in the lamb.
- Marinate it till you lose patience, then cover the lamb with baking sheets, tinfoil, then place it in the oven for about 3 hours till it’s super tender.
- For the rice and peas, we need beautiful aromatic rice, like canary. Wash and soak 3 cups of canary for 30 minutes.
- Saute an onion in a drizzle of olive oil, then add around 2 cups of kidney beans that were soaked overnight and boiled for half an hour.
- Add the rice, along with a hefty pinch of salt, some allspice berries, a cinnamon stick, bay leaves, a few sprigs of thyme, 2 cups of coconut milk and 2 cups of water. Once it boils, drop the heat to a simmer, cover and let it cook for 30 minutes.
- Once the lamb is super tender, brush it with the remaining paste, embroil it in the oven so it gets crispy and the sugar in the jerk rub gets caramelized.
- Once the rice is fluffy and each grain dances in all of that flavor and aroma, you know it’s ready.
- Serve it the Arab way, by spreading it on a serving plate, top it with the beautiful roasted lamb pieces, and enjoy!
Chef’s Tip: Serve it with the rest of the marinade.