Lunch: Levi's Homecoming Lamb

Ingredients

Spice Paste
2 green onions, white tips removed, chopped
1/2 hot red chile, preferably Scotch Bonnet, seeded and finely chopped (wear gloves)
3 tablespoons finely chopped fresh mint leaves
6 allspice berries
3 fresh thyme sprigs, leaves picked
Juice of 2 limes
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
Homecoming Lamb
4 (4.5-ounce) lamb rumps ( top round lamb)
3 tablespoons sunflower or groundnut oil ( peanut)
1/3 cup water
4 ounces Jamaican or Irish stout
1 1/2 tablespoons brown sugar
Fresh mint sprigs, for garnish
Rice and Peas, recipe follows
Rice and Peas
1 fresh coconut
3 1/3 cups warm water, plus more as needed
1 (14-ounce) can black beans, drained and rinsed
1/2 onion, coarsely chopped
1 hot red chile, preferably Scotch Bonnet, whole and undamaged
1 green onion, bruised with a rolling pin
1 clove garlic, peeled
7 allspice berries
2 fresh thyme sprigs
2 tablespoons butter
Kosher salt and freshly ground black pepper
16 ounces Basmati rice

Instructions

Pound the green onions, chile, mint leaves, allspice berries, thyme leaves, lime juice, olive oil, salt, and pepper in a mortar and pestle, grinding them as hard as you can.

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