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RECIPE - My Valentine's Jerk Lamb Rack

Jerk Lamb Rack
Recipe by Executive Chef Darren Lee

Hotel - Strawberry Hill


Executive Chef Darren Lee from Strawberry Hill perched atop Jamaica's Blue
Mountains is using scotch bonet, raisins, red wine, ginger, all spice and brown
sugar to excite the senses this Valentine’s Day!

Jerk Lamb Rack

Recipe By : Chef Darren A. Lee

Serving Size: 1 Category
Amount Measure Ingredient -- Preparation Method

1 Each Lamb rack -- trimmed of fat

4 ounces Jamaican Jerk Sauce -- see recipe below

2 ounces Olive oil

1. Pre Heat oven to 350 degrees.

2. Heat a pan, add olive oil and place the lamb rack meat side down. Aprox 1 minute.

3. Rub the Jerk seasoning on to the lamb rack, and (opt. - marinate for 45
minutes) place onto a roasting rack and into the oven for 12 - 18 minutes. Till
desired doneness.

4. Let rack rest for 10 minutes make one cut to make two pieces and present as

Jamaican Jerk Seasoning

Recipe By : Chef Darren A. Lee

Serving Size: 10

Amount Measure Ingredient --Preparation Method

7 each Green Onion -- rough chopped
1 each Scotch bonnet chilies -- rough chopped - as needed
2 cloves Garlic -- rough chopped
12 each Allspice -- coarsely ground - as needed
1 ounce Ginger -- finely chopped
1 teaspoon Brown sugar
1/2 teaspoon Salt
1/4 teaspoon Black pepper
3 tablespoons Olive oil
4 sprigs Thyme -- finely chopped
1 1/2 tablespoons White vinegar

1. Combine all ingredients in a blender or food processor (fitted with a blade).
Blend till everything comes together into a paste. Reserve. Use sparingly till
you get used to the heat.