We're big fans of Adam Gray and he has been a supporter of The Ethical Butcher since the beginning as he is known for producing modern British food to an exceptional standard.
Adam has very generously shared a few of his personal recipes with us with a focus on lamb and some of the cuts we're offering in our lamb box, if you like a bit of spice this one is a winner!
Adam’s BBQ Jerk Style Lamb Ribletes
8 Lamb riblettes
½ Bunch fresh thyme
4 Tablespoons clear honey
8 Teaspoons ground cinnamon
2 Scotch bonnet chillies – finely chopped
8 Tablespoons ground pimentos (Allspice)
4 Tablespoons rum
- Pick the leaves from the fresh thyme and finely chop.
- Mix the chopped thyme leaves with the clear honey, ground cinnamon, chopped chillies, ground pimentos and rum.
- Place the lamb riblettes in a shallow tray.
- Rub the jerk seasoning mix thoroughly into the lamb, cover with cling film and place in the fridge for 24 hours, if possible.
- Place the marinated lamb riblettes on a hot barbecue, rotating every 4 – 5 minutes until cooked all the way through.
- Or, alternatively in an pre heated oven at 170c for 20-25 minutes.
- Once cooked, remove from the barbecue or oven and leave to rest on a serving tray for 3 – 4 minutes.
- Serve with my apple and celeriac coleslaw. (recipe below)
Celeriac and Apple Coleslaw
3 Braeburn apples
2 tablespoons English mustard
½ Bunch Chives
Ground white pepper
- Peel and finely shred the celeriac.
- Slice the apples into discs about ½ cm in width and then cut into thin match sticks.
- Mix the apple with the celeriac.
- Mix the mustard and mayonnaise together in a separate bowl.
- Gradually add the mustard mayonnaise to the celeriac and apple, ensuring that final mix is not too wet
- Finely chop the chives and add them to the celeriac and apple coleslaw.
- Season the mixture with salt and pepper to the required taste and serve with the barbecued jerk turkey steaks.