Jamaican Jerk Lamb

Total Time: 4 hrs 30 mins Preparation Time: 4 hrs Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 lbs lamb tenderloin (you can use 3 to 4 tenderloins)
• 2 -16 scotch bonnet chilies, seeded (for hotter jerk, leave the seeds or placenta in)
• 2 bunches scallions, both and green parts, trimmed and cut into 1-inch pieces (green onions)
• 1/2 medium sized onion, cut into 1 inch pieces
• 1 inch piece ginger, peeled fresh ginger, thinly sliced (1 inch, i usually just substitute 1 to 2 tbsp's of grated ginger if i don't have fresh)
• 3 cloves garlic, peeled
• 1 tablespoon fresh thyme or 2 tablespoons dried thyme
• 2 1/2 teaspoons ground allspice
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon freshly grated nutmeg (i used dried powdered)
• 1/4 teaspoon ground cinnamon
• 1/4 cup distilled vinegar
• 3 tablespoons soy sauce
• 3 tablespoons coarse salt (kosher or sea)
• 1 tablespoon light brown sugar
• 2 tablespoons vegetable oil, plus 1 to 2 tbsp's vegetable oil for basting

Recipe

• 1 using the tip of a paring knife, make holes 1/4 inch deep all over each lamb tenderloin. place the tenderloins in a large nonreactive baking dish and set aside while you prepare the seasoning.
• 2 combine the scotch bonnets, scallions, onion, ginger, and garlic in a food processor and process until finely chopped. add the thyme, allspice, pepper, nutmeg, cinnamon, vinegar, soy sauce, salt, brown sugar, and the 2 tbsp's of oil and process to a smooth puree. or puree all of these ingredients in a blender.
• 3 using a rubber spatula, spread the seasoning mixture over the tenderloins, stuffing it into the holes . let the tenderloins marinate in the refrigerator, covered for a least 4 hours, or as long as overnight, turning the meat several times. the best way to marinate this is to place half the rub and the tenderloin in a ziploc bag.
• 4 set up the grill for direct grilling. if using a gas grill, place the wood chips in a smoker box and preheat the grill to high; when the smoke appears, lower the heat to medium.
• 5 if using a charcoal grill, preheat it to medium.
• 6 when ready to cook, if using a charcoal grill, toss the wood chips on the coals. brush and oil the grill grate. arrange the lamb tenderloins on the hot grate and grill, turning with tongs and brushing occasionally with oil, until nicely browned on both sides and cooked through, 8 - 10 minutes a side. when not turning the meat, keep the grill covered to hold in the smoke.
• 7 alternatively, you can also use a spit and cook the tenderloins on a rotisserie. i bought a whole tenderloin and cut it into 2 lbs pieces. i then basted the lamb with the extra marinade throughout cooking. cook to an internal temperature of 130f - 135f or until desired done-ness and remove from grill. it will continue to raise in temperature to 140-145f as it rests under tinfoil.
• 8 transfer the lamb to a cutting board cover with tinfoil and let rest for 5 minutes. cut it into thin diagonal slices and serve with your choice of sides. makes fantastic sandwiches the next day.