Jerk-Spiced Lamb Ribs with Pumpkin Rice and Fresh Salad
Jerk-Spiced Lamb Ribs with Pumpkin Rice and Fresh Salad
Ingredients
For the Pumpkin Rice
- 1 tablespoon coconut oil
- 170 grams pumpkin, shredded and diced
- 1 onion, small, diced
- 2 spring onions, 1 whole, 1 sliced
- 3 cloves garlic, minced
- 8 thyme stalks
- 1/4 scotch bonnet, minced (optional)
- 1 teaspoon crushed pimento, plus a few whole pimento seeds
- 1 tablespoon green seasoning
- 250 ml coconut water, (or 50g coconut milk powder mixed with 190ml water)
- 1 pumpkin soup mix
- 1 teaspoon chicken bouillon powder
- 400 grams basmati rice, washed and soaked
- 375-400 ml water
- 1 tablespoon butter
- as needed salt
For the Jerk-Spiced Lamb Ribs
- 1.4 kg lamb ribs
- 1 teaspoon salt
- 2 teaspoons all-purpose seasoning
- 1 teaspoon dry jerk seasoning
- 1-2 teaspoons soy sauce
- 2 tablespoons jerk marinade
- 1 tablespoon green seasoning
- as needed dry thyme
- as needed dry chili flakes
- as needed honey
- 75 ml water
For the Fresh Salad
- as needed mixed greens
- as needed cherry tomatoes, halved
- as needed cucumber, diced
- as needed red onion, thinly sliced
- as needed dressing, your favorite vinaigrette
Instructions
- 1
Preheat your oven to 150°C (300°F). Line a baking tray with parchment paper.
⏱️ 10 min•🌡️ 150
- 2
In a large bowl, season the lamb ribs with salt, all-purpose seasoning, dry jerk seasoning, soy sauce, jerk marinade, and green seasoning. Mix well to ensure the ribs are evenly coated.
⏱️ 5 min
- 3
Place the seasoned ribs onto the lined baking tray. Add 75ml of water to the bowl that held the meat, swirl it around to pick up any remaining seasoning, and pour this liquid over the ribs on the tray.
⏱️ 2 min
- 4
Cover the baking tray tightly with aluminum foil. Transfer to the preheated oven and cook for 1 hour and 30 minutes.
⏱️ 90 min•🌡️ 150
- 5
While the ribs are cooking, begin preparing the pumpkin rice. In a large pot or Dutch oven, heat the coconut oil over medium heat.
⏱️ 2 min
- 6
Add the diced onion, sliced spring onion, minced garlic, half of the thyme stalks, minced scotch bonnet (if using), and crushed pimento to the pot. Sauté for 2-3 minutes, or until the ingredients have started to soften.
⏱️ 3 min
- 7
Add the diced pumpkin cubes to the pot and season with salt. Cook for another 3-4 minutes, stirring occasionally.
⏱️ 4 min
- 8
Pour in the coconut water (or prepared coconut milk from powder), add the green seasoning, and the shredded pumpkin. Stir to combine.
⏱️ 2 min
- 9
Cover the pot and allow it to cook on low-medium heat for 5-7 minutes, or until the pumpkin cubes have softened.
⏱️ 7 min
- 10
Sieve the pumpkin soup mix into the pot, then add the chicken bouillon powder, washed and soaked basmati rice, a few whole pimento seeds, the remaining thyme stalks, the whole spring onion, and the butter. Stir everything together gently.
⏱️ 3 min
- 11
Add the 375-400ml of water to the rice mixture. Bring the liquid to a boil, then immediately reduce the heat to low. Cover the pot tightly and let it steam for 30 minutes.
⏱️ 35 min
- 12
After 30 minutes, remove the pot from the heat. Fluff up the rice with a fork, then re-cover the pot and let it steam for an additional 10 minutes off the heat.
⏱️ 10 min
- 13
While the rice is steaming, remove the lamb ribs from the oven. Carefully remove the foil. Turn the ribs over on the tray.
⏱️ 2 min
- 14
Drizzle the ribs generously with honey. Sprinkle with dry thyme and dry chili flakes.
⏱️ 1 min
- 15
Return the ribs to the oven (still at 150°C) and roast uncovered for 7-10 minutes, or until they are sticky and slightly charred.
⏱️ 10 min•🌡️ 150
- 16
Prepare a fresh salad by combining mixed greens, halved cherry tomatoes, diced cucumber, and thinly sliced red onion. Dress with your favorite vinaigrette just before serving.
⏱️ 5 min
- 17
Serve the jerk-spiced lamb ribs immediately with the pumpkin rice and fresh salad.
⏱️ 1 min
Kitchen Tools
Jerk-Spiced Lamb Ribs with Pumpkin Rice and Fresh Salad
For the Pumpkin Rice
- 1 tablespoon coconut oil
- 170 grams pumpkin, shredded and diced
- 1 onion, small, diced
- 2 spring onions, 1 whole, 1 sliced
- 3 cloves garlic, minced
- 8 thyme stalks
- 1/4 scotch bonnet, minced (optional)
- 1 teaspoon crushed pimento, plus a few whole pimento seeds
- 1 tablespoon green seasoning
- 250 ml coconut water, (or 50g coconut milk powder mixed with 190ml water)
- 1 pumpkin soup mix
- 1 teaspoon chicken bouillon powder
- 400 grams basmati rice, washed and soaked
- 375-400 ml water
- 1 tablespoon butter
- as needed salt
For the Jerk-Spiced Lamb Ribs
- 1.4 kg lamb ribs
- 1 teaspoon salt
- 2 teaspoons all-purpose seasoning
- 1 teaspoon dry jerk seasoning
- 1-2 teaspoons soy sauce
- 2 tablespoons jerk marinade
- 1 tablespoon green seasoning
- as needed dry thyme
- as needed dry chili flakes
- as needed honey
- 75 ml water
For the Fresh Salad
- as needed mixed greens
- as needed cherry tomatoes, halved
- as needed cucumber, diced
- as needed red onion, thinly sliced
- as needed dressing, your favorite vinaigrette
Instructions
- 1
Preheat your oven to 150°C (300°F). Line a baking tray with parchment paper.
⏱️ 10 min•🌡️ 150 - 2
In a large bowl, season the lamb ribs with salt, all-purpose seasoning, dry jerk seasoning, soy sauce, jerk marinade, and green seasoning. Mix well to ensure the ribs are evenly coated.
⏱️ 5 min - 3
Place the seasoned ribs onto the lined baking tray. Add 75ml of water to the bowl that held the meat, swirl it around to pick up any remaining seasoning, and pour this liquid over the ribs on the tray.
⏱️ 2 min - 4
Cover the baking tray tightly with aluminum foil. Transfer to the preheated oven and cook for 1 hour and 30 minutes.
⏱️ 90 min•🌡️ 150 - 5
While the ribs are cooking, begin preparing the pumpkin rice. In a large pot or Dutch oven, heat the coconut oil over medium heat.
⏱️ 2 min - 6
Add the diced onion, sliced spring onion, minced garlic, half of the thyme stalks, minced scotch bonnet (if using), and crushed pimento to the pot. Sauté for 2-3 minutes, or until the ingredients have started to soften.
⏱️ 3 min - 7
Add the diced pumpkin cubes to the pot and season with salt. Cook for another 3-4 minutes, stirring occasionally.
⏱️ 4 min - 8
Pour in the coconut water (or prepared coconut milk from powder), add the green seasoning, and the shredded pumpkin. Stir to combine.
⏱️ 2 min - 9
Cover the pot and allow it to cook on low-medium heat for 5-7 minutes, or until the pumpkin cubes have softened.
⏱️ 7 min - 10
Sieve the pumpkin soup mix into the pot, then add the chicken bouillon powder, washed and soaked basmati rice, a few whole pimento seeds, the remaining thyme stalks, the whole spring onion, and the butter. Stir everything together gently.
⏱️ 3 min - 11
Add the 375-400ml of water to the rice mixture. Bring the liquid to a boil, then immediately reduce the heat to low. Cover the pot tightly and let it steam for 30 minutes.
⏱️ 35 min - 12
After 30 minutes, remove the pot from the heat. Fluff up the rice with a fork, then re-cover the pot and let it steam for an additional 10 minutes off the heat.
⏱️ 10 min - 13
While the rice is steaming, remove the lamb ribs from the oven. Carefully remove the foil. Turn the ribs over on the tray.
⏱️ 2 min - 14
Drizzle the ribs generously with honey. Sprinkle with dry thyme and dry chili flakes.
⏱️ 1 min - 15
Return the ribs to the oven (still at 150°C) and roast uncovered for 7-10 minutes, or until they are sticky and slightly charred.
⏱️ 10 min•🌡️ 150 - 16
Prepare a fresh salad by combining mixed greens, halved cherry tomatoes, diced cucumber, and thinly sliced red onion. Dress with your favorite vinaigrette just before serving.
⏱️ 5 min - 17
Serve the jerk-spiced lamb ribs immediately with the pumpkin rice and fresh salad.
⏱️ 1 min