Trinidadian Spiced Roast Lamb

Ingredients

In this adaptation, the traditional Turkish Büryan kebabı is transformed into a Trinidadian delight by incorporating the bold flavors of the Caribbean. The original dish typically features a marinade of olive oil, garlic, and Mediterranean spices, while the Trinidadian version introduces a blend of aromatic spices such as cumin, coriander, allspice, and Scotch bonnet peppers. This infusion of Trinidadian flavors adds a unique twist to the dish, creating a fusion of cultures that is both exciting and delicious. We alse have the original recipe for Büryan kebabı, so you can check it out.

• 2 pounds (900g) boneless lamb leg 2 pounds (900g) boneless lamb leg
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons ground cumin 2 tablespoons ground cumin
• 1 tablespoon ground coriander 1 tablespoon ground coriander
• 1 tablespoon ground allspice 1 tablespoon ground allspice
• 1 tablespoon paprika 1 tablespoon paprika
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 2 Scotch bonnet peppers, finely chopped 2 Scotch bonnet peppers, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons fresh thyme leaves 2 tablespoons fresh thyme leaves
• Juice of 2 limes Juice of 2 limes
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 40g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 325°F (160°C).
2. 2.
   In a small bowl, combine the vegetable oil, cumin, coriander, allspice, paprika, turmeric, cinnamon, Scotch bonnet peppers, garlic, thyme leaves, lime juice, salt, and pepper.
3. 3.
   Place the lamb leg in a roasting pan and rub the spice mixture all over the lamb, ensuring it is evenly coated.
4. 4.
   Cover the roasting pan with aluminum foil and let the lamb marinate in the refrigerator for at least 2 hours, or overnight for best results.
5. 5.
   Remove the lamb from the refrigerator and let it come to room temperature.
6. 6.
   Roast the lamb in the preheated oven for approximately 2 to 2 ½ hours, or until the internal temperature reaches 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
7. 7.
   Once cooked, remove the lamb from the oven and let it rest for 10 minutes before slicing.
8. 8.
   Slice the lamb and serve it with your choice of side dishes.

Treat your ingredients with care...

• Scotch bonnet peppers — Handle with caution as they are very spicy. Adjust the amount according to your heat preference.
• Fresh thyme leaves — If fresh thyme is not available, you can substitute with dried thyme, using half the amount.

Tips & Tricks

• For an extra burst of flavor, squeeze fresh lime juice over the sliced lamb before serving.
• If you prefer a milder heat, remove the seeds and membranes from the Scotch bonnet peppers before chopping.
• To achieve a crispy exterior, you can broil the lamb for a few minutes after roasting.
• Serve the Trinidadian Spiced Roast Lamb with a side of coconut rice and peas for a complete Caribbean meal.
• Leftover lamb can be used in sandwiches or wraps for a delicious next-day meal.

Serving advice

Serve the Trinidadian Spiced Roast Lamb as the centerpiece of your meal, accompanied by traditional Trinidadian side dishes and condiments.

Presentation advice

Arrange the sliced lamb on a platter, garnished with fresh thyme sprigs and lime wedges for an appealing presentation.