Here’s our kicked-up version of this classic Caribbean cocktail.
Leg of lamb is a classic holiday meal but with the availability of lamb year-round it is becoming more and more common on the dinner table.
According to The Wall Street Journal and Euromonitor, hot sauces have notched the fastest retail sales growth among condiments over the past five years: 23.5%.
I’m using a rub popular in Kentucky, where they barbecue the lamb.
This is a popular Southern Indian recipe that is either served as a side dish to curries or on its own with mango pickle or chutney.
Named after the zombie-like stilt character that prowls around during Carnival celebrations, this sauce features two ingredients common to Trinidadian commercial sauces, papaya and mustard.
The combination of oregano and garlic imparts an Italian flavor to this vinegar, which we keep on the mild side so that the heat doesn’t mask the flavor of the garlic.