Lamb Jerk Noodle Bowl
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
- 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.
- Reduce heat to medium-low; add lamb and simmer 3 to 5 minutes. Adjust seasoning and spice as desired. Remove bay leaves and thyme.
- To serve, portion noodles into bowls; ladle broth, lamb and vegetables Serve immediately over noodles. Garnish as desired.
Photo courtesy of American Lamb Board