This baked Lamb recipe I would call a SimplyTrini Cooking original because of the trini way in which we prepare it. To begin, we season the lamb with all the local herbs together with some of our famous green seasoning.Then the meat is marinated overnight: real trinistyle. The next day, the marinated lamb is slowly cooked in the oven until the meat is tender, juicy, and falls apart with a fork.
The aroma that fills the air is simply irresistible. It’s a dish that brings back memories of family gatherings and celebrations, where everyone gathers around the table to enjoy this delicious meal. Preparing a baked lamb is not just about the ingredients and cooking process, it’s about the love and passion that goes into every step. It’s about taking the time to prepare something special for the people you care about, to create memories that will last a lifetime.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Meats
Cuisine: Fusion
Servings: 3
Ingredients
- 1/2 lb lamb seasoned * and marinated overnight
- 1 cup lamb stock**
- 4 tsp. tomato paste
- 1/4 cup tomato ketchup low sodium
- 2 cloves garlic chopped
- 1/4 medium onion chopped
- 2 tsp. Worcestershire Sauce
- Salt to taste
- * We used lamb shoulder but any cut would do.
- ** The lamb stock you will get after the lamb has been pressure cooked.
Instructions
- Put enough water to cover the lamb. Pressure cook for 20 minutes. Set aside the stock. In a separate bowl mix 1 cup of the lamb stock, with the ketchup, garlic, tomato paste, onion, Worcestershire sauce and salt to taste.
- Pour in a baking dish 12 x 8 x 2 inches and add the lamb. Bake at 350 degrees F for 25 minutes.
- Allow to cool for 10 minutes before serving.
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Recipe © Simply Trini Cooking. All rights reserved.
Baked Lamb
Ingredients
- 1/2 lb lamb seasoned * and marinated overnight
- 1 cup lamb stock**
- 4 tsp. tomato paste
- 1/4 cup tomato ketchup low sodium
- 2 cloves garlic chopped
- 1/4 medium onion chopped
- 2 tsp. Worcestershire Sauce
- Salt to taste
- * We used lamb shoulder but any cut would do.
- ** The lamb stock you will get after the lamb has been pressure cooked.
Instructions
- Put enough water to cover the lamb. Pressure cook for 20 minutes. Set aside the stock. In a separate bowl mix 1 cup of the lamb stock, with the ketchup, garlic, tomato paste, onion, Worcestershire sauce and salt to taste.
- Pour in a baking dish 12 x 8 x 2 inches and add the lamb. Bake at 350 degrees F for 25 minutes.
- Allow to cool for 10 minutes before serving.
