Lime, Scotch Bonnet, Pimento Lamb
  1. Season the lamb in a large baking tray with chopped seasonings (scallion, garlic, scotch bonnet, onion, thyme), green seasoning, salt, black pepper, lime zest, ground pimento, and water

  2. Cover the seasoned lamb and place in the fridge overnight

  3. Next day, add vegetable stock to the tray, cover with greaseproof paper and cook in the oven at 170°C (338°F/Gas mark 3) for 1 hour

  4. Remove the cover, top with Scotch bonnet hot honey and place back in the oven for 5-10 minutes to brown up

  5. Serve

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Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍖Meat Dish

CuisineCaribbean

Occasions🍗Barbecue📆Everyday

Season🔁Year-round

DifficultyMedium ⏰ 30m

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