Jerk Lamb with Guava Glaze
| 2.5kg/5lb |
Boned leg of lamb or lamb cutlets |
| 3 tbsp |
Walkerswood Jerk Seasoning |
| 1 tsp |
Salt or to taste |
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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 |
Method:
- 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
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