Jamaican Jerked Chicken And Lamb

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 8
• 6 lamb loin chops
• 3 chicken breast halves
• 6 (2 ounce) chicken legs
• allspice berry
• 1/4 teaspoon fresh grated nutmeg
• 1/2 teaspoon ground cinnamon
• 8 scallions, chopped
• 1 garlic clove, chopped
• 1 teaspoon hot pepper, chopped
• 3 tablespoons red wine vinegar
• 1/4 cup peanut oil or 1/4 cup vegetable oil
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 2 bay leaves, crumbled
• pickapeppa sauce (see note)

Recipe

• 1 cut away rind and most fat from lamb; remove all meat from bones, cut into pieces about 1-1/2" thick and 3" to 4" long.
• 2 put lamb pieces and chicken in a large bowl, cover and refrigerate until needed.
• 3 to prepare seasoning, heat the allspice berries over medium heat in small saucepan 3 to 4 min, stirring often; 2 tbs at a time, crush berries in mortar and pestle.
• 4 in medium bowl, combine berries, nutmeg, cinnamon, scallions,.
• 5 garlic, pepper and 1 tbs vinegar; crush into pasty mixture.
• 6 add rest of.
• 7 vinegar, oil, salt, pepper and bay leaves.
• 8 turn mixture over lamb and.
• 9 chicken and rub meat with seasoning, coating evenly.
• 10 cover and refrig-.
• 11 erate 2 hours or overnight.
• 12 cook jerked lamb and chicken on grill over.
• 13 hot coals or on gas barbecue as far from heat as possible (6" or more);.
• 14 cover with lid; turn meat every 10 minutes for about 1 hour, until done.
• 15 if desired, halfway through cooking time toss 1 tsp whole allspice.
• 16 berries into fire.
• 17 cut cooked lamb into 1/3" slices and serve with.
• 18 chicken.
• 19 accompany with pickapeppa sauce.