Jerk Lamb with Guava Glaze



Boned leg of lamb or lamb cutlets

3 tbsp Walkerswood Jerk Seasoning
1 tsp Salt or to taste
  For Sauce:
1 head Garlic, unpeeled
175g/6oz Walkerswood Guava Jelly or red currant jelly
3 tbsp. White wine vinegar
1 tsp. Parsley, chopped
1 tsp. Cilantro (Coriander), chopped



  • Rub salt and jerk seasoning into the lamb thoroughly.
  • Cover and marinate in fridge overnight.
  • Preheat oven to 180C/350F.
  • Roll up and tie the leg of lamb in three places to secure. Roast for 45minutes (medium rare) If using cutlets grill for 8-10minutes on both sides.
  • Roast the head of garlic for about 45minutes.
  • Crush the soft inside of garlic cloves into a saucepan.
  • Add all the other ingredients for the sauce and stir.
  • Bring to the boil, making sure the guava jelly has melted completely. Simmer and allow to reduce by half.
  • Allow the lamb to rest for 10minutes before carving. Slice the lamb and glaze with the warm sauce.
  • Serve 8 - 10
Walkerswood Chutney

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