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Levi's Homecoming Lamb with Rice and Peas

Marinated lamb rump served over coconut-infused rice and black beans, seasoned with Scotch bonnet, thyme, and Jamaican stout sauce.

DinnerLambMain CourseSpicyRiceCaribbean
Estimated Nutrition
Calories
1240
kcal / serving
2480 kcal total
Carbs
109.2g
per serving
218.4 g total
Fat
59.1g
per serving
118.2 g total
Protein
67.8g
per serving
135.5 g total
Cook Time
60
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
1.5
tbsp
Soft Dark Brown Sugar
Mixed with stout
Dairy
15
g
Butter
Fruits
2
piece
Limes
Juice only
0.5
piece
Coconut
Fresh, flesh coarsely grated
GrainsCereals
225
g
Basmati Rice
Rinsed under cold water
LegumesPulses
200
g
Black Beans
Canned, drained and rinsed
Liquids
75
ml
Water
Cold
125
ml
Jamaican Stout
Can substitute with Irish stout
325
ml
Water
For coconut milk
Meat
500
g
Lamb Rump
Cut into 4 equal pieces
NutsSeeds
3
sprig
Thyme
Leaves only
3
tbsp
Mint
Leaves only, finely chopped
6
piece
Allspice Berries
1
pinch
Salt
To taste
1
pinch
Black Pepper
Freshly ground, to taste
0.5
clove
Garlic
Peeled
1
sprig
Thyme
Whole sprig
4
piece
Allspice Berries
1
sprig
Mint
For garnish
OilsFats
15
ml
Olive Oil
45
ml
Sunflower Oil
Or groundnut oil
Vegetables
2
piece
Spring Onions
Green part only, chopped
0.5
piece
Scotch Bonnet Chilli
Seeds removed, finely chopped
0.5
piece
Spring Onion
Trimmed and chopped
0.5
piece
Scotch Bonnet Chilli
Whole
0.25
piece
Onion
Roughly chopped

Method

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