A lot of people tend to be on the fence when it comes to cooking lamb. Most are accustomed to having lamb at a steakhouse or only having leg of lamb at holiday dinners. The complaint I hear the most is “It’s too chewy.” And “It’s too gamey.” Well I’ve got some news for you. If your lamb is too gamey or too chewy, it wasn’t seasoned properly and it definitely wasn’t cooked properly! This cut of meat is quite pricey, averaging at around $7-8/lb. Yikes! Don’t fret, I’ll let you in on a little secret of mine that helps me enjoy lamb but doesn’t break my pocket.
I typically purchase the lamb shoulder steaks and there are about 4 in a pack for a whopping $14 at the supermarket where I shop. If I really want to make dinner stretch then I’ll cut the lamb up into several pieces and make a stew. Lamb is one of my favorite types of meat and trust me you’ll like it too when you try this recipe.
Jerk seasoning is one of my favorite kinds of seasoning and when you combine it with lamb, it’s out of this world. I typically use a dry jerk seasoning for a dry rub on the lamb as well as other seasonings, and then finish it off with a wet jerk seasoning. I sear both sides of the meat, then add fresh peppers and onion, a little water to stew it, and of course more seasoning to flavor that gravy! Trust me, jerk lamb is something to try! Check out these jerk lamb dinners I’ve made and watch the video tutorial!! Let me know how it comes out!
2 lbs of lamb shoulder or chops
Large spoon of green seasoning (optional)
1/2 onion chopped
1/4 of green, red, and orange pepper chopped
Few sprigs of thyme
1 scotch bonnet pepper
Handful of pimento seeds
Adobo, onion and garlic powder, old bay seasoning, dry jerk seasoning (watch video for measurements)
1 cup of water
2 tbsp of corn oil