Most Delicious Guava Baked Lamb

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Guava baked lamb is a taste to behold. Even though guava isn’t really in season, we found a viable source of guava cheese in the form of a product from Costa Rica. It is a perfect substitute for any guava dish you want to prepare when guava is not in season here in Trinidad and Tobago.

Guava Baked Lamb

Course: Meats

Cuisine: Caribbean

Servings: 10

Ingredients

  • TO SEASON AND PRESSURE COOK:
  • 2 lbs. lamb shoulder or chops
  • 2 tbsp. green seasoning
  • 1 onion chopped
  • 1 tsp parsley
  • 1 tsp paprika
  • 2 cloves garlic chopped
  • 2 cups water
  • 1 lime
  • Salt to taste
  • FOR GUAVA SAUCE:
  • 1/2 cup lamb stock
  • 2 cloves garlic minced
  • 1/2 tsp grated nutmeg
  • 1 tbsp parsley flakes
  • 1 tbsp fine leaf thyme
  • 1 tbsp tomato paste
  • 6 leaves chadon beni minced
  • 2 tbsp guava cheese or paste 4 packetsTricopilia guava cheese
  • 1 tsp. pepper sauce or to taste

Instructions

  1. Wash the lamb with lime and water, pat dry and place in a bowl. Season with the green seasoning, parsley, onion, garlic, paprika and salt. Set aside.
  2. Pressure cook the lamb in 2cups water for 30 minutes. Note: You can adjust seasonings to taste before you pressure cook the lamb if you choose. Just watch your salt content though!
  3. In a deep bowl mix together hot lamb stock, salt, garlic, nutmeg, parsley, thyme, pepper sauce and guava cheese. Mix well with a fork until the guava cheese melts completely. Set aside
  4. Place shoulder or chops side by side in a deep baking dish or loaf pan. Spread the guava mixture on top of lamb.
  5. Bake in a moderate oven for 20 minutes. Cool before serving. Note: sodium content will vary in this recipe.

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Recipe © Simply Trini Cooking. All rights reserved

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Guava Baked Lamb

Course: Meats
Cuisine: Caribbean
Servings: 10
Calories:
Author: Felix (Simply Trini Cooking)

Ingredients

  • TO SEASON AND PRESSURE COOK:
  • 2 lbs. lamb shoulder or chops
  • 2 tbsp. green seasoning
  • 1 onion chopped
  • 1 tsp parsley
  • 1 tsp paprika
  • 2 cloves garlic chopped
  • 2 cups water
  • 1 lime
  • Salt to taste
  • FOR GUAVA SAUCE:
  • 1/2 cup lamb stock
  • 2 cloves garlic minced
  • 1/2 tsp grated nutmeg
  • 1 tbsp parsley flakes
  • 1 tbsp fine leaf thyme
  • 1 tbsp tomato paste
  • 6 leaves chadon beni minced
  • 2 tbsp guava cheese or paste 4 packetsTricopilia guava cheese
  • 1 tsp. pepper sauce or to taste

Instructions

  • Wash the lamb with lime and water, pat dry and place in a bowl. Season with the green seasoning, parsley, onion, garlic, paprika and salt. Set aside.
  • Pressure cook the lamb in 2cups water for 30 minutes. Note: You can adjust seasonings to taste before you pressure cook the lamb if you choose. Just watch your salt content though!
  • In a deep bowl mix together hot lamb stock, salt, garlic, nutmeg, parsley, thyme, pepper sauce and guava cheese. Mix well with a fork until the guava cheese melts completely. Set aside
  • Place shoulder or chops side by side in a deep baking dish or loaf pan. Spread the guava mixture on top of lamb.
  • Bake in a moderate oven for 20 minutes. Cool before serving. Note: sodium content will vary in this recipe.

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