Jerk Lamb Rib Recipe

Marinate the Lamb

In a large bowl, combine the jerk spice mix, olive oil, salt, and black pepper. Rub the mixture all over the lamb ribs. Cover and marinate in the refrigerator for at least 4 hours, preferably overnight.

Smoke the Lamb

Prepare your smoker or grill for indirect cooking, using pimento wood chips for a smoky flavor. Preheat the smoker to 120°C (250°F). Place the marinated lamb ribs on the grill grate and cook for 4-5 hours, or until the meat is tender and pulls away from the bone.

Prepare the Vegetables

Thinly slice the cucumber, carrot, and red onion. Place them in a large jar or bowl.

Make the Pickling Liquid

In a saucepan, combine the white vinegar, sugar, salt, and water. Bring to a boil, stirring until the sugar and salt are dissolved.

Pickle the Vegetables

Pour the hot pickling liquid over the sliced vegetables. Let them cool to room temperature, then cover and refrigerate for at least 1 hour before serving.

Activate Yeast

In a small bowl, combine warm water, sugar, and yeast. Let it sit for about 5-10 minutes until frothy.

Make the Dough

In a large mixing bowl, combine the flour and salt. Add the yeast mixture and milk. Mix until a dough forms.

Knead the Dough

Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic. Add softened butter and knead until fully incorporated.

Let it Rise

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours, or until doubled in size.

Shape and Bake

Preheat the oven to 175°C (350°F). Punch down the dough, shape it into a loaf, and place it in a greased loaf pan. Let it rise again for about 30 minutes. Bake for 25-30 minutes until the bread is golden brown.