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Chef Adam Gray's Jerk style lamb riblets

Chef Adam Gray's Jerk style lamb riblets
EASY PRINT PDF DOWNLOAD

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!

 

EASY PRINT RECIPE PDF DOWNLOAD HERE 

 

Adam’s BBQ Jerk Style Lamb Ribletes

(Serves eight)

Ingredients:

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 

Method:

  • 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

Ingredients:

1 Celeriac

3 Braeburn apples

150g Mayonnaise

2 tablespoons English mustard

½ Bunch Chives

Salt

Ground white pepper

Method:

  • 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.

 

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