Jerk Lamb With Papaya

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 1/3 lbs lamb tenderloin (or lamb loin)
• 1 banana, coarsely chopped
• 3/4 cup chutney (mango or other)
• 1/4 cup lime juice
• 3 tablespoons coconut, sweetened flaked
• 1 lb angel hair pasta, dry
• 3/4 cup chicken broth
• 1/4 cup seasoned rice vinegar
• 1/4 cup cilantro, firmly packed
• 3 tablespoons water
• 3 tablespoons fresh gingerroot, minced
• 2 tablespoons black peppercorns, whole
• 1 tablespoon ground allspice
• 1 tablespoon brown sugar, packed
• 2 garlic cloves
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon coriander, ground
• 1/4 teaspoon ground nutmeg

Recipe

• 1 prepare jerk seasoning paste by combining all ingredients in a blender or food processor until a smooth paste. place lamb and jerk paste in a zip lock bag and refrigerate 20 minutes or up to 1 day.
• 2 in a bowl combine banana, chutney, 1 tablespoon lime juice and coconut. set aside.
• 3 prepare barbecue for indirect cooking. place drip pan between coals. place lamb in center of grill above drip pan. cover barbecue, open vents and cook until meat thermometer inserted in thickest part of lamb registers 155f, about 20 minutes for tenderloins.
• 4 transfer to platter and keep warm. cook pasta until just done. drain well and return to pan. add broth and store over medium heat until pasta has absorbed most of broth.
• 5 mix in vinegar, minced cilantro, remaining 3 tablespoons lime juice mixed with sugar.
• 6 cut lamb across grain into 1/2 inch thick slices.
• 7 serve over pasta and garnish with papaya and cilantro sprigs.
• 8 serve with banana chutney relish to add to taste.