Latoya Grindley, Gleaner Writer
Pizza anyone? Create your own home-made lamb pizza. Its as easy as one, two, three.
Senses and taste buds were ignited by a variety of lamb dishes at Longville Park farm in Clarendon last Wednesday. The man responsible for all the salivation; renowned executive chef and president of the Culinary Foundation of Jamaica, Dennis McIntosh.
The venue was decorated in the patriotic black, green and gold, and both lamb lovers and the recently converted, indulged in the delightful preparations, with sips of wine provided in between by Lascelles deMercado.
Jam Lamb was organised by the Jamaica Sheep Farmers Association (JSFA), to expose persons to the many diverse ways lamb can be prepared, and to demonstrate the top quality meat that it is.
Under the leadership of president Donnie Bunting, the JSFA has been active in initiating activities to promote, market and distribute lamb. One such way is targeting hotels, and by the look of things, the organisation has won over the confidence and support of many hoteliers and chefs who were present to sample the delicacies at Jam Lamb.
The JSFA which was formed in 2005, has 34 members out of approximately 80 sheep farmers operating in the country.
Certainly Food will not leave you high and dry, so feast your eyes on the lamb dishes and try your hand at making it your new favourite meat with these recipes.
latoya.grindley@gleanerjm.com
With two beauties by his side and a glass of wine in his hand, president of the Jamaica Sheep Farmers Association, Donnie Bunting, was certainly in his element at the recent Jam Lamb at Longville Park Farm in Clarendon. To his left is his companion Dawn Lyeow and businesswoman Lorna Myers (right). - photos by Latoya Grindley/Gleaner Writer
LAMB PIZZA
4 Pita bread brushed with butter.
Chunky spicy tomato sauce. Cooked mince Lamb sauce
Roasted lamb leg sliced thinly.
Shredded Mozzarella cheese
Place the Pita bread on a baking tray, add the spicy tomato sauce, add the mince. Add the sliced roast lamb then top it all with the Mozzarella cheese.
Place in a preheated oven until the cheese has melted.
Cut into 4 and serve quickly.
Recipes provided by chef Dennis McIntosh, head of the Culinary Foundation of Jamaica.
Lamb lasagne with sweet potato
1 pound minced lamb
1 onion (diced)
1/2 sweet pepper diced
2 tomatoes diced
1 cup tomato juice
1 large sweet potato
Method
Sauté the mince with onion and sweet pepper. Season with salt and pepper and add tomatoes followed by the tomato juice.
Allow to cook for 20 minutes
Sweet Potato
Slice large sweet potato thinly. Bring water and potato to boil and remove potatoes when cooked. Throw away water potato was cooked in and allow potatoes to cool in cold water .Drain potatoes when cool.
Béchamel sauce
2 oz butter
2 oz flour
8 oz milk
1/2 onion studded with 2 cloves
salt and pepper to taste
Mozzarella cheese shredded
Melt butter and add flour. This will make a Roux that will thicken the sauce. Once all the butter has been absorbed into the flour, cook for a minute without it changing colour. Slowly add the milk to the roux stirring to ensure no lumps develop. Add a little more milk if required. Add the studded onion and allow to simmer for 15 minutes. Strain the sauce and put aside until needed.
Place a layer of potatoes on bottom of container, add mince, béchamel sauce and alternate until mixture is finished. Finish with Mozzarella cheese on top and bake in oven at 350F for about 25-30 minutes.
Lamb Kebab
Dice 1/2 lb of lamb (leg/shoulder)
Dice into 1/2 inch cubes
1 pepper diced
1 onion diced
Alternatively place them on a skewer.
Season using a marination of garlic, onion, thyme, Soya sauce and scallion blended together.
Cook in a flat top grill, BBQ or in a frying pan.
Served with minted Sorrel jelly
Breadfruit, chocho lamb sausage salad
1 roasted breadfruit diced
1/2 onion diced
1/2 sweet pepper diced
2 chochos cooked and diced
1/2 cup mayonnaise
Add a couple shakes of hot sauce to add some heat.
Fry or cook the sausage in a skillet and allow to cool then slice. Combine the sausage with the other ingredients.
Place in a salad bowl and garnish with lettuce, cherry tomatoes and sliced scallion.
Lamb and vegetable soup
Ingredients:
3 lb Lamb Shanks
1 gallon water
1 Irish potato
1/8 breadfruit
1 carrot
1 onion
1 turnip
Vegetables can be diced or sliced
1 stalk scallion
Sprig of thyme
1 scotch bonnet pepper
1/4 cabbage shredded
Bring lamb bones to boil to make the stock and extract flavour from bones the day before.
Remove meat from bones and cut into strips and reserve until needed.
Season pot with thyme and scallion and add vegetables
Add the Lamb stock and bring to the boil.
Allow to simmer for the next 30 minutes until all the vegetables are cooked.
Remove the scotch bonnet pepper and add the cooked diced lamb meat and shredded cabbage just before serving
Adjust seasoning to taste and serve.
Kebabs are favourites for outdoor parties, so next time put a twist on things and try the unusual but very tasty lamb kebab.
Mouth-watering lamb lasagne and lamb pizza.
