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Marinade: Spicy Lamb
Serves 4
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Prep Time
5 min
Prep Time
5 min
  1. 4 lamb leg chops or 2 pieces rump steak
  2. 1 tablespoon oil
  3. 1/3 cup lemon juice
  4. 1/4 cup fresh mint, chopped
  5. 1 tablespoon ground coriander
  6. 2 teaspoons cumin
  7. 2 teaspoons garam masala
  8. 1 teaspoon Caribbean Heat Pepper sauce
  1. Combine all ingredients (if not using right away, be sure to chill).
  2. Note: You can adjust many of the ingredients to taste, i.e. more or less garlic (always more for me), more or less pepper sauce, onion etc.
  3. I like to mix the marinade in a large plastic freezer bag and then I add lamb (the bag method works best with boneless lamb).
  4. I let the lamb marinade (the longer the better) turning the bag over several times.
  5. And to me, lamb should never be cooked more than medium, I personally am a rare to mid-rare person but for best flavor they should never be cooked more than medium.
  6. Lastly, once I remove the lamb and simmer the remaining marinade and serve it separately as a sauce.
Caribbean Hot Sauce http://caribbeanhotsauce.com/
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