Mashed breadfruit with jerked rack of lamb
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
- ΒΌ 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.)
