شرائح لحم الضأن مشوية على الباربكيو مع تتبيلة جيرك وسلطة الملفوف الملوّن

Latin American 20 Mins Prep · 60 Mins Cook

1. Peel and crush the garlic. Juice 2 limes. In a small bowl, mix together the jerk paste, olive oil, soya sauce, lime juice, garlic, salt and pepper to create the marinade. Place the lamb chump in a large dish or zip-top bag. Pour the marinade over the lamb, ensuring it is well coated. Marinate in the refrigerator for at least 2 hours, or overnight for maximum flavour.
2. Meanwhile, prepare the rainbow slaw. Finely shred the cabbages. Dice the pineapple. Finely chop the herbs. Juice the lime. In a large bowl, combine the cabbage, pineapple and herbs. In a separate small bowl, whisk together the juice of the remaining lime, mayonnaise, yoghurt, salt and pepper to make the dressing. Pour the dressing over the slaw mixture and toss to coat all the ingredients evenly. Refrigerate until ready to serve.
3. Remove the lamb from the marinade and allow it to come to room temperature. Reserve the marinade for basting.
4. Meanwhile, preheat the barbecue to a medium-high heat, approx. 180°C.
5. Place the lamb chump on the barbecue and grill for approx. 15-20 minutes per side, basting occasionally with the reserved marinade. Move the chump to the cooler part of the grill or reduce the heat to medium-low. Close the grill lid and continue cooking the lamb until it reaches your desired level of doneness. Check the internal temperature by inserting a meat thermometer into the thickest part of the meat. Once the desired temperature is achieved, remove the lamb from the grill and allow it to rest for approx. 5-10 minutes before carving.
6. Slice the meat into thin pieces.
7. Serve the jerk BBQ lamb chump with the rainbow slaw.

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