Lamb & Mutton
Trini-Style Barbecue Lamb
Description
This street-food staple in Trinidad and Tobago is commonly served with french fries and topped with an array of sauces, including barbecue, Trini-style garlic aioli, pepper sauce, and chadon beni (culantro sauce).
Ingredients
- 5 cups water, divided
- 2 tablespoons fresh lime juice
- 6 (12-ounce) lamb shoulder blade chops (1 inch thick)
- 1 medium-size yellow onion, roughly chopped (about 1 1/2 cups)
- 2 tablespoons kosher salt, divided
- 1 tablespoon fresh ginger, grated and peeled
- 2 teaspoons fresh thyme leaves
- 1 teaspoon black pepper
- 5 culantro leaves (see Note) or 5 cilantro sprigs, roughly chopped
- 4 garlic cloves
- 2 dried bay leaves
- 1 1/2 cups bottled sweet barbecue sauce (such as Sweet Baby Ray’s)
- 1/2 cup Mexican-style lager beer (such as Corona)
- 2 tablespoons finely chopped fresh culantro or cilantro
- 2 tablespoons granulated sugar
- 1 tablespoon fresh ginger, grated and peeled
- Oak wood chunks
- French fries, for serving
Directions
- Stir together 2 cups water and lime juice in a large bowl. Add lamb, and gently rub to wash. Drain well, and pat lamb dry using paper towels. Set lamb aside.
- Process onion, 1 tablespoon salt, ginger, thyme, pepper, culantro, garlic, and bay leaves in a food processor until smooth, about 45 seconds. Place lamb in a large bowl, and pour marinade over top, tossing to evenly coat. Cover and refrigerate at least 4 hours or up to 12 hours (preferably overnight).
