Levi Roots served up a home coming lamb Caribbean dish for Easter lamb on today’s episode of Lorraine.

The ingredients for the spice paste are: 3 sprigs fresh thyme, leaves only, 3 tbsp finely chopped fresh mint leaves, 2 spring onions, green part only, chopped, ½ Scotch bonnet chilli, seeds removed, finely chopped, 6 allspice berries, or use ½ tsp ground allspice, Juice of 2 limes, Salt and freshly ground black pepper, 1 tbsp olive oil.

For the lamb: 4 equal-sized pieces lamb rump (about 500g in total), 3 tbsp sunflower or groundnut oil, 75ml cold water, 125ml Jamaican stout (can substitute with Irish stout), mixed with 1½ tbsp soft dark brown sugar.