Lamb Jerk Noodle Bowl

Menu PartEntree

Chef Daryl Shular

Shular Institute/Farmed Kitchen and Bar


This brothy bowl gets its jerk flavor from a combination of Caribbean spices and herbs, including thyme, ginger, garlic, nutmeg, coriander and allspice. It makes good use of a protein other than chicken or beef, and the cooked meat can be left over from roasting a leg of lamb.


4 cups beef or chicken broth

2 oz. palm oil or olive oil

2 oz. diced red onion

2 oz. chopped celery

2 oz. brown sugar

1 oz. fresh ginger, peeled and grated

4 garlic cloves, minced

4 sprigs fresh thyme

2 bay leaves

½ tsp. ground nutmeg

½ tsp. ground coriander

¼ tsp. ground allspice

1 lb. cooked leg of lamb, sliced

4 oz. cooked egg noodles

Soft-cooked eggs, roasted okra, sliced peppers, sliced jalapeno, lime wedges and/or fresh mint, for garnish


  1. For broth, in medium saucepan over medium heat, combine broth, oil, onion, celery, sugar, ginger, garlic, thyme, bay leaves, nutmeg, coriander and allspice; bring to a boil.
  2. Reduce heat to medium-low; add lamb and simmer 3 to 5 minutes. Adjust seasoning and spice as desired. Remove bay leaves and thyme.
  3. To serve, portion noodles into bowls; ladle broth, lamb and vegetables Serve immediately over noodles. Garnish as desired.

Photo courtesy of American Lamb Board

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