The locals in the Caribbean have a saying: “One taste and you’re on island time.” Get ready to unwind as you dine on Jerk-spiced lamb leg chops, elevated with fresh thyme, served on a bed of coconut cream-infused jasmine rice. Served with a spicy, sweet, and very nice salsa featuring charred pinepple, cooling cucumber, pickled onion & fresh chilli. A dash of zesty lime juice, a sprinkle of dried chilli flakes, and you have a Caribbean feast, Chef!
Caribbean Lamb & Spicy Pineapple Salsa
Caribbean Lamb & Spicy Pineapple Salsa
with coconut rice
Hands on Time: 20 - 40 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Coconut Cream
- Cucumber
- Dried Chilli Flakes
- Free-range Lamb Leg Chop/s
- Free-range Lamb Leg Chops
- Fresh Chilli
- Fresh Chillies
- Fresh Thyme
- Jasmine Rice
- Lime Juice
- Old Stone Mill Jerk Seasoning
- Pickled Onions
- Tinned Pineapple Pieces
From your kitchen:
- Oil (cooking, olive OR coconut)
- Seasoning (Salt & Pepper)
- Water
- Paper Towel
- Butter
COCONUT RICE
Place the rice in a pot with 100ml [200ml]|#7DA0D7 of salted water and ½ the coconut cream. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork, mix in the remaining coconut cream, and cover.
CHARRED PINEAPPLE
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, fry the pineapple until charred, 3-4 minutes (shifting occasionally). Remove from the pan.
LAMB
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and coat with the Jerk seasoning. When hot, sear the lamb until browned, 2-3 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the thyme sprigs. Remove from the pan with all the pan juices and rest for 5 minutes.
SALSA
In a bowl, combine the pineapple, Cucumber, chilli (to taste), pickled onions, lime juice, and seasoning.
DINNER IS READY
Make a bed of the coconut rice in a bowl, top with lamb, and drizzle over some pan juices (to taste). Scatter over the pineapple salsa and garnish with a sprinkle of the chilli flakes. Cheers, Chef!
Jasmine Rice - 100ml
Coconut Cream - 100ml
Tinned Pineapple Pieces - 50g
Free-range Lamb Leg Chop/s - 175g
Old Stone Mill Jerk Seasoning - 2.5ml
Fresh Thyme - 3g
Cucumber - 100g
Fresh Chilli - 1
Pickled Onions - 20g
Lime Juice - 10ml
Dried Chilli Flakes - 2.5ml
COCONUT RICE
Place the rice in a pot with 100ml [200ml]|#7DA0D7 of salted water and ½ the coconut cream. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork, mix in the remaining coconut cream, and cover.
CHARRED PINEAPPLE
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, fry the pineapple until charred, 3-4 minutes (shifting occasionally). Remove from the pan.
LAMB
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and coat with the Jerk seasoning. When hot, sear the lamb until browned, 2-3 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the thyme sprigs. Remove from the pan with all the pan juices and rest for 5 minutes.
SALSA
In a bowl, combine the pineapple, Cucumber, chilli (to taste), pickled onions, lime juice, and seasoning.
DINNER IS READY
Make a bed of the coconut rice in a bowl, top with lamb, and drizzle over some pan juices (to taste). Scatter over the pineapple salsa and garnish with a sprinkle of the chilli flakes. Cheers, Chef!
Jasmine Rice - 200ml
Coconut Cream - 200ml
Tinned Pineapple Pieces - 100g
Free-range Lamb Leg Chop/s - 350g
Old Stone Mill Jerk Seasoning - 5ml
Fresh Thyme - 5g
Cucumber - 200g
Fresh Chilli - 1
Pickled Onions - 40g
Lime Juice - 20ml
Dried Chilli Flakes - 5ml
COCONUT RICE
Place the rice in a pot with 300ml [400ml]|#7DA0D7 of salted water and ½ the coconut cream. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork, mix in the remaining coconut cream, and cover.
CHARRED PINEAPPLE
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, fry the pineapple until charred, 5-6 minutes (shifting occasionally). Remove from the pan.
LAMB
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and coat with the Jerk seasoning. When hot, sear the lamb until browned, 2-3 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the thyme sprigs. Remove from the pan with all the pan juices and rest for 5 minutes.
SALSA
In a bowl, combine the pineapple, Cucumber, chilli (to taste), pickled onions, lime juice, and seasoning.
DINNER IS READY
Make a bed of the coconut rice in a bowl, top with lamb, and drizzle over some pan juices (to taste). Scatter over the pineapple salsa and garnish with a sprinkle of the chilli flakes. Cheers, Chef!
Jasmine Rice - 300ml
Coconut Cream - 300ml
Tinned Pineapple Pieces - 150g
Free-range Lamb Leg Chops - 525g
Old Stone Mill Jerk Seasoning - 7.5ml
Fresh Thyme - 8g
Cucumber - 300g
Fresh Chillies - 2
Pickled Onions - 60g
Lime Juice - 30ml
Dried Chilli Flakes - 7.5ml
COCONUT RICE
Place the rice in a pot with 300ml [400ml]|#7DA0D7 of salted water and ½ the coconut cream. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork, mix in the remaining coconut cream, and cover.
CHARRED PINEAPPLE
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, fry the pineapple until charred, 5-6 minutes (shifting occasionally). Remove from the pan.
LAMB
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and coat with the Jerk seasoning. When hot, sear the lamb until browned, 2-3 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the thyme sprigs. Remove from the pan with all the pan juices and rest for 5 minutes.
SALSA
In a bowl, combine the pineapple, Cucumber, chilli (to taste), pickled onions, lime juice, and seasoning.
DINNER IS READY
Make a bed of the coconut rice in a bowl, top with lamb, and drizzle over some pan juices (to taste). Scatter over the pineapple salsa and garnish with a sprinkle of the chilli flakes. Cheers, Chef!
Jasmine Rice - 400ml
Coconut Cream - 400ml
Tinned Pineapple Pieces - 200g
Free-range Lamb Leg Chops - 700g
Old Stone Mill Jerk Seasoning - 10ml
Fresh Thyme - 10g
Cucumber - 400g
Fresh Chillies - 2
Pickled Onions - 80g
Lime Juice - 40ml
Dried Chilli Flakes - 10ml
Frequently Asked Questions
What is the preparation time for Caribbean Lamb & Spicy Pineapple Salsa?
The preparation time for Caribbean Lamb & Spicy Pineapple Salsa with coconut rice is between 20 and 40 minutes.
What is the total time required to make Caribbean Lamb & Spicy Pineapple Salsa with coconut rice?
The total time required to make Caribbean Lamb & Spicy Pineapple Salsa with coconut rice is between 35 and 55 minutes.
How many servings does Caribbean Lamb & Spicy Pineapple Salsa provide?
4 servings
What are the main ingredients in Caribbean Lamb & Spicy Pineapple Salsa?
Coconut Cream, Cucumber, Dried Chilli Flakes, Free-range Lamb Leg Chop/s, Free-range Lamb Leg Chops, Fresh Chilli, Fresh Chillies, Fresh Thyme, Jasmine Rice, Lime Juice, Old Stone Mill Jerk Seasoning, Pickled Onions, Tinned Pineapple Pieces
What is the nutritional information of Caribbean Lamb & Spicy Pineapple Salsa?
Calories: 1098.9, Carbs: 91 grams, Fat: grams, Protein: 35.9 grams, Sugar: 13.9 grams, Salt: 618.7 grams
How do I prepare Caribbean Lamb & Spicy Pineapple Salsa?
CHARRED PINEAPPLE: Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, fry the pineapple until charred, 3-4 minutes (shifting occasionally). Remove from the pan. SALSA: In a bowl, combine the pineapple, cucumber, chilli (to taste), pickled onions, lime juice, and seasoning. COCONUT RICE: Place the rice in a pot with 100ml [200ml]|#7DA0D7 of salted water and ½ the coconut cream. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork, mix in the remaining coconut cream, and cover. DINNER IS READY: Make a bed of the coconut rice in a bowl, top with lamb, and drizzle over some pan juices (to taste). Scatter over the pineapple salsa and garnish with a sprinkle of the chilli flakes. Cheers, Chef! LAMB: Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel and coat with the Jerk seasoning. When hot, sear the lamb until browned, 2-3 minutes per side. In the final 1-2 minutes, baste with a knob of butter and the thyme sprigs. Remove from the pan with all the pan juices and rest for 5 minutes.
What should be prepared from my kitchen to make Caribbean Lamb & Spicy Pineapple Salsa?
Coconut Cream, Cucumber, Dried Chilli Flakes, Free-range Lamb Leg Chop/s, Free-range Lamb Leg Chops, Fresh Chilli, Fresh Chillies, Fresh Thyme, Jasmine Rice, Lime Juice, Old Stone Mill Jerk Seasoning, Pickled Onions, Tinned Pineapple Pieces
How many calories does Caribbean Lamb & Spicy Pineapple Salsa have?
1098.9 calories
How much fat content does Caribbean Lamb & Spicy Pineapple Salsa have?
grams
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