Ingredients

• 1.2 kilograms lamb shoulder or leg joint
• 4 tablespoons Selma's Special Sauce
• 300 grams basmati or long-grain rice
• 400 grams tin kidney beans, drained
• 400 ml coconut milk
• 4 carrots, halved lengthways
• 2 red peppers, chunked
• 1 red onion, sliced
• 0.3 red cabbage, shredded
• 300 grams collard greens or spring greens, shredded
• 2 tablespoons olive oil

Steps

1. Marinate the lamb: Rub the 1.2 kilograms lamb shoulder or leg joint all over with 4 tablespoons Selma's Special Sauce. Cover and marinate for at least 60 minutes 60:00, or overnight for deeper flavour.
2. Roast the lamb: Roast at 160°C (fan) covered in foil for the first hour, then uncover and roast until tender and caramelised, basting occasionally.
3. Roast the vegetables: Toss the 4 carrots, halved lengthways, 2 red peppers, chunked and 1 red onion, sliced in 2 tablespoons olive oil and roast alongside the lamb for the final 40 minutes 40:00, until caramelised.
4. Cook the rice and peas: Simmer the 300 grams basmati or long-grain rice with the 400 grams tin kidney beans, drained and 400ml coconut milk until the rice is tender and the liquid is absorbed, about 20 minutes 20:00.
5. Cook the greens and cabbage: Sauté the 0.3 red cabbage, shredded in a splash of oil until just softened, about 5 minutes 05:00. Steam or lightly boil the 300 grams collard greens or spring greens, shredded until tender, 3-4 minutes.6Rest, carve and plate: Rest the lamb for 10 minutes 10:00, then carve and plate with the rice and peas, roasted vegetables, cabbage and greens. Serve extra Selma's Special Sauce on the side.

Notes

Use Medium or Hot for a bolder jerk flavour, Mild for a gentler version the whole family can enjoy.