Rum Lamb with Black Wild Garlic Peas and Onion

Marinating the Lamb In a bowl, combine the dark rum, olive oil, minced garlic, paprika, cumin, salt, and black pepper. Mix well to create a marinade.

Preparing the Lamb Place the boneless lamb shoulder in a large resealable plastic bag. Pour the marinade over the lamb, ensuring it is well coated. Seal the bag and marinate in the refrigerator for at least 4 hours or overnight for best flavor.

Cooking the Lamb Preheat the grill or oven to medium-high heat. Remove the lamb from the marinade and grill or roast for about 20-25 minutes per side, or until cooked to your desired level of doneness. Let it rest for 10 minutes before slicing.

Making the Black Wild Garlic Peas In a skillet, melt butter over medium heat. Add the chopped black wild garlic leaves and sauté for 1-2 minutes until fragrant.

5.Add the peas, vegetable broth, salt, and pepper. Cover and simmer for 5-7 minutes until the peas are tender. Adjust seasoning to taste.

Caramelizing the Onions In a separate skillet, heat butter and olive oil over low heat. Add the thinly sliced onions and cook slowly, stirring occasionally, until they become soft and golden brown, about 20-30 minutes.

Assembling the Dish Serve the sliced rum-infused lamb with the black wild garlic peas and caramelized onions. Enjoy this flavorful dish with a twist of rum and aromatic garlic.