Caribbean Spiced Roast Lamb
Caribbean Spiced Roast Lamb is the perfect dish for your family this Christmas. This lamb is tender, flavorful, and surprisingly easy to make. Bone in lamb shoulder, seasoned with spices and roasted in the oven until the meat is pull apart tender.
Ingredients
- 6-7 lb bone in lamb shoulder
- 4 tbsp
green seasoning
Caribbean Spice Rub
- 4 cloves garlic
- 2 limes zest and juice
- 2 tbsp adobe seasoning
- 1 tbsp oil
- 1 tbsp paprika
- 1 in fresh ginger, peeled
- 5 balls of clove
- 4 all spice pods
- bunch of fresh thyme
- coarse salt and pepper
Instructions
- Clean lamb with vinegar and water. Then clean again with lime juice. Pat dry. Cut small slits all over lamb using a knife. Season with green seasoning. Set aside while you prepare the marinade.
- In a mortar and pestle, add all of the ingredients for the spice rub, and press until it forms a thick paste. Paste should be the consistency of apple sauce. Taste the marinade and adjust seasoning as needed. The rub should have a very concentrated flavor. If you want more spice, add more paprika, or a habanero pepper. Rub marinade all over the lamb and make sure to get it into every crevice. Cover lamb and place in the fridge overnight (at least 8 hours).
- Let lamb come to room temperature (took about 1.5 hours for me). Place lamb in a roasting pan, then cover with parchment paper, followed by thick foil. Tightly seal the foil around the edge of the roasting pan to ensure no liquids escape. Roast at 325 degrees F for 3 to 3.5 hours. TIP: You can also place the lamb in an oven safe bag, then place into a roasting pan.
- Remove lamb from oven and remove foil and parchment paper/ oven safe bag. Base the lamb in it's juices. Return lamb uncovered to oven and roast for another 45 minutes at 425 degrees.
- Once the lamb is done, let it rest for about 5 minutes before slicing. Serve with fresh herbs and cranberries (optional).
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