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 Ouzi Rice:
- 1 onion (finely diced)
- Olive oil (for sautéing)
- 1 lb (about 450g) minced lamb or beef (lamb preferred)
- Salt (to taste)
- Pepper (to taste)
- 1 teaspoon seven spice
- 1 cup frozen peas
- 1 ½ cups canary rice (washed)
- 3 cups water
For Salad:
- 1 cucumber (finely chopped)
- ½ onion (finely chopped)
- A few cherry tomatoes (chopped)
- A few lettuce leaves (chopped)
- Salt (to taste)
- Dried mint
- Olive oil (drizzle)
- Vinegar (a touch)
- Lemon juice (squeeze of one lemon)
For the Yogurt Dressing:
- 1 cup plain yogurt
- 1 garlic clove (grated)
- Juice of ½ lemon
- Salt & Pepper (to taste)
- Olive oil (a touch)
Preparation Time: 2 hours
Instructions:
- Finely dice the onion and sauté it in a touch of olive oil until wilted.
- Add minced lamb or beef and cook until nicely browned.
- Season with salt, pepper, and seven spice.
- Add frozen peas and washed canary rice.
- Toast the rice with the meat for a couple of minutes. Add water and stir in a scraping motion to deglaze the pan. Bring to a boil, reduce heat to the lowest setting, cover, and cook for 20 minutes.
- Make the Salata (Salad): Finely chop cucumber, onion, cherry tomatoes, and lettuce. Season with salt, dried mint, olive oil, vinegar, and lemon juice.
- Prepare the Yogurt Dressing: Mix plain yogurt with grated garlic, lemon juice, salt, pepper, and a touch of olive oil.
- Fluff up the cooked rice with a fork. Serve it with the salad and yogurt dressing.
Chef’s Tip: Serve it with the rest of the dressing.