Jamaican Pimm’s – Served with Grace Ginger Beer
Sunday Lamb & Potato Cook-up!
|Preparation time||2 hours mins|
|Cooking time||10 minutes mins|
. 600g rolled boneless shoulder of lamb, . 2 tsp Dunns River Jamaican Jerk Seasoning (wet paste) . Salt and freshly ground black pepper . 2 tbsp fresh rosemary leaves, stripped from the stalk . 2 red onions, peeled and each cut into 8 wedges . 6 cloves garlic, peeled . 1kg new potatoes, halved . 1 lemon, sliced
How to do it
1. Heat the oven to 180°C, Gas 4. Put the meat into the casserole dish and spread over your seasoning and rosemary leaves. 2. Add the red onions, garlic, potatoes, pepper and 150ml (¼ pint) water. Cut a couple of slices of lemon, add to your dish and squeeze over the rest of the lemon juice. 3. Cover with a well-fitting lid. Cook for 2 hours until the meat is really tender and serve - Enjoy!