Jerk Lamb with Kiwifruit Salsa
For 3-4 servings:
1/2 small onion 2 cloves garlic, peeled
2 tablespoons olive or canola oil
1 tablespoon lime or lemon juice
1 tablespoon brown sugar
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon thyme
1/2-1 teaspoon chilli powder, to taste
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon salt
About 750g lamb fillets
4 green kiwifruit, diced
2 cloves garlic, peeled and chopped
2 tablespoons Thai sweet chilli sauce
2 tablespoons lemon or lime juice
1/2 teaspoon salt
2-3 tablespoons chopped coriander
Caribbean and Jamaican flavours are ‘hot’ (fashion-wise) flavours presently. The seasonings in this Jamaican Jerk mixture go well with the semi-tropical flavours of the kiwifruit in the salsa. From Simon’s ‘Fast & Fantastic’ cookbook.
Put the onion, garlic, oil and lime or lemon juice in a blender or food processor and process until smooth. Add the remaining marinade ingredients and mix again.
Place the lamb in a plastic bag, then add the marinade mixture. Massage the bag so the meat is covered, then seal the bag, squeezing out as much air as possible. Leave to stand for at least an hour.
Preheat the grill (or barbecue). While it heats prepare the salsa. Peel the kiwifruit and cut the flesh into 5-7mm cubes, place in a small bowl, add the remaining salsa ingredients and stir gently to combine. Leave to stand while the lamb cooks.
Gently shake any excess marinade off the lamb. Place it on a wire rack and grill close (5-10cm) to the heat for 3-4 minutes per side (or barbecue on a lightly oiled hot plate) until browned and cooked to your liking, slice through the thickest part of one fillet to check. Leave to stand for 3-4 minutes before slicing diagonally.
Serve the lamb drizzled with salsa and accompanied with plain or coconut rice.