Jamaican Jerk Lamb

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 3 tablespoons vegetable oil
• 4 garlic cloves, minced
• 1 scotch bonnet chili pepper, seeded, and, minced
• 2 tablespoons thyme, chopped fresh
• 1 tablespoon paprika
• 2 teaspoons allspice
• 2 teaspoons pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 24 ounces lamb, tenderloin

Recipe

• 1 in bowl, combine oil, garlic, chili pepper, thyme, paprika, allspice, pepper, cumin, salt, cinnamon and nutmeg; add lamb, turning to coat. (make-ahead: cover and refrigerate for up to 24 hours.).
• 2 place lamb on greased grill over medium-high heat; close lid and cook, turning twice, for about 18 minutes or until juices run clear when lamb is pierced and just a hint of pink remains inside.
• 3 transfer to cutting board; tent with foil and let stand 5 minutes.
• 4 cut into 1/2-inch (1 cm) thick slices.