Two Lambs with a Sweet and Piquant Flair

YIELD: 1 serving

West Indian spice rub:
2 Tbsps. ground ginger
2 Tbsps. dark brown sugar, Dar
2 Tbsps. ground coriander
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 Tbsp. cayenne pepper
1/2 Tbsp. salt
2 tsps. black pepper
2 tsps. thyme
1 tsps. cinnamon
1 tsp. allspice
1 tsp. cloves, ground
1/2 tsp. cardamom
1/2 tsp. chipotle pepper powder (if desired)

West Indian Lamb:
12 oz lamb loin, cleaned
2 1

Register to view the full article

Please register to access this content.

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.