Jerked Lamb Roast with Black Beans and Rice

Need

• 4 Tablespoons Jerk Spice Mix
• 1/2 red onion
• 6 cloves garlic
• Handfuls flat leaf parsley
• 50 Grams tamari or soy sauce
• 60 Grams fresh ginger
• 2 Tablespoons coconut sugar
• 20 Grams Extra Virgin Olive Oil (EVOO) BUY
• pink salt flakes to taste BUY
• 1 boneless leg of lamb, butterflied (max 2kg)
• 1 Litre water for steaming

• Rice and Beans

• 150 Grams black beans soaked overnight
• 100 Grams brown rice
• 2 cobs corn, char grilled (see note)
• 1/2 red capsicum, diced
• 1/2 yellow capsicum, diced
• 1/2 red onion, diced
• 3 spring onions, sliced
• 1 green chilli, sliced
• EVOO and salt to taste
• lime juice to taste

Do

1  

Place Jerk Spice Mix, onion, garlic, parsley, soy sauce, ginger, sugar, olive oil and salt into Thermomix bowl and blend 20 sec/speed 8.

2  

Place the lamb into a ziploc bag and pour in the marinade. Rub it into the meat and allow it to marinate in the fridge for 4 hours or longer if possible.

3  

Remove lamb from bag; reserve the liquid. Place lamb into a paper lined Varoma dish or tray and set aside.

4  

Drain the soaking black beans and place into simmering basket with the rice. Pour water over until you can just see it through the beans and rice. Tip the remaining marinade on top of this mixture.

5  

Set the Varoma with the lamb into position and steam 25 min/Varoma/speed 4.

6  

Remove the lamb and continue to cook the beans and rice 20 min/100°C/speed 4.

7  

Meanwhile, place the lamb onto a baking tray and under a hot grill for at least 20-30 minutes until well blackened and charred. Remove and rest.

8  

Combine all remaining ingredients into a large bowl and add the hot cooked beans and rice. Stir to combine.

9  

Serve slices of lamb with the rice and beans, soft flour tortillas.

More

To char grill the corn, remove green outer layers and place into the naked flame of a gas burner or barbeque. Turn several times until kernels are charred and softened. Cut kernels from the cob to use.