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Dominica Gourmet

Dominica Gourmet

A blog about foods from Dominica

Mashed breadfruit and jerked rack of lamb

April 9, 2021

Mashed breadfruit and jerked rack of lamb

In celebration of my son’s 16th birthday, we’ve been feasting on his favorite meals all week long. This list included bread, accra, his signature buffalo chicken wings which he prepares to perfection, pelau, plantains, and lamb chops. We hope to end the week with seafood and oxtail.

Last night, I decided to jerk two racks of lamb and added some tomatoes (he loves tomatoes), and instead of mashed potatoes with his lamb, I tried some mashed breadfruit.

Before I had my mortar, I often experimented with mashed breadfruit to get that ton ton taste. I never fully achieved that level of authenticity.


When I purchased my mortar, the difference between ton ton and mashed breadfruit was clear. Mashed breadfruit usually has a mashed potato consistency, especially after adding milk and butter; it’s also bumpier and less sticky.

I wanted to fancy up my breadfruit, so I decided to use a baking kit and create small florets. It was easy and fun. The best part of this experience was that the kids loved the novelty effect of it. They thought it was cute to look at and to eat.

We all enjoyed this meal and hoping for a repeat very soon. You should definitely try it!

Mashed breadfruit with jerked rack of lamb

Print Recipe
Course dinner, lunch, Main Course

Equipment

  • skillet or frying pan that can be transferred to oven

Ingredients
  

Ingredients for jerked rack of lamb

  • 3 tbsp jerk sauce I use Walkerswood
  • salt to taste
  • 2 tbsp minced garlic
  • ¼ cup olive oil
  • 4 sprigs of thyme

Ingredients for mashed breadfruit

  • 1 small breadfruit
  • water for boiling
  • 1 cup half and half milk You can also use milk or cream if you don't have half and half
  • 3 tbsp butter
  • salt to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon parsley flakes

Instructions
 

Instruction for mashed breadfruit

  • Washed the breadfruit
  • Cut into quarters (I left the skin on) to avoid overcooking
  • Place in a pot of boiling water
  • Boil for around 15-20 minutes (or until soft)
  • Remove from boil water and peel
  • Place in a bowl
  • Add breadfruit, warm milk, butter, garlic powder, salt, and parsley flakes to a bowl.
  • Mix with a fork or potato masher
  • Mash until tender
  • Serve as you wish. I used a piping bag to make the breadfruit more decorative.

Instructions for jerked rack of lamb

  • Clean rack of lamb with water and vinegar
  • Season jerk sauce, garlic, salt and thyme
  • Place oil in hot frying pan or skillet
  • Place rack in frying pan or skillet
  • Leave rack for a put about 5 minutes on all sided including the bottom
  • Add skillet with lamb into oven to bake for another 15 minutes (this all depends of the size of the lamb. You don't want to overcook it.)
Keyword breadfruit, jerk, lamb

in Dinner

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Comments

  1. Yvonne Mansouri says

    April 9, 2021 at 4:53 pm

    Looks delish! We will certainly try this recipe. My oldest loves rack of lamb and mash potatoes.This will be a nice way to introduce her to breadfruit. Now, I just need to find a market to buy the breadfruit from.

    Reply
    • admin says

      April 9, 2021 at 4:59 pm

      Hi Yvonne,

      Nice!!! He’ll definitely enjoy this meal. Since you’re in the southern California area, try visiting a few Pacific Islander and Indian markets. I usually have lots of luck finding breadfruits here at those markets. All the best.

      Reply
  2. Lucia James-Davis says

    April 9, 2021 at 8:11 pm

    Wanted to add this to my Pinterest recipe keeper … sadly no such option for this recipe. Trying the lamb out this weekend

    Reply
    • admin says

      May 10, 2021 at 8:37 am

      Hi Lucia, Sorry about that. let me do some troubleshooting.

      Reply

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Meet Mayma

Sakafete! Growing up in Dominica, food was central to socializing and in abundance. Cooking with my family was one of the highlights of my youth. We grew our produce and raised livestock, which often made it to our kitchen table. With my mother and grandmother's guidance, I discovered my passion for cooking at age 9. We used lots of verbal recipes then. Today, I share those culinary experiences with my children, using the fundamentals of Dominican cooking and making it our own. I'm not a trained cook/chef, however, as I embark on my food journey, I invite you to experience foods from the Caribbean island of Dominica. Let's cook!
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