- Serves: 8-10
- Cook Time: 1 hour 20 minutes
- Prep Time: 1 hour 30 minutes plus overnight marinating
- Effort: medium
For the jerk seasoning
- 6 spring onions
- 2 scotch bonnet peppers
- 1 tsp ground allspice
- 1 tbsp thyme, chopped
- 2 tsp ground cinnamon
- 1 tsp nutmeg, grated
- 1 tsp brown sugar
- 1.5 tsp salt
- 1 tsp freshly ground black pepper
- 75 ml white malt vinegar, distilled
- 1 tbsp oil
For the guava dipping sauce
- 1 heads garlic
- 1 tsp olive oil
- 175 g guava jelly, or redcurrant jelly
- 2 tbsp white wine vinegar
- 1 tsp hot pepper sauce, (optional, for added heat)
For the lamb
- 3 tbsp jerk seasoning
- 2.5 kg leg of lamb, boned
- 2 cloves garlic, crushed
- 1 tsp parsley, fresh, chopped
- 1 tsp coriander, fresh, chopped
1. Place the ingredients for the jerk seasoning into a blender and whiz to a thick paste.
2. Rub the jerk seasoning and salt thoroughly into the lamb. Cover and marinate in the fridge overnight.
3. Set the oven to 180C/gas 4.
4. Rub the crushed garlic on the inside of the lamb leg. Roll up the leg and tie in three places to secure. Roast for 45 minutes for medium rare - add about 15 minutes cooking time for well-done lamb.
5. To make the dipping sauce, cut off the top of a whole head of garlic. Pour over the olive oil, wrap it in foil and roast for about 15-20 minutes, until soft.
6. Squeeze the garlic cloves out of their skins and crush them in a saucepan. Add the guava jelly and white wine vinegar. Stir until the guava jelly has dissolved, add the hot pepper sauce (if using) and bring to a simmer. Cook for five minutes.
7. Allow the lamb to rest for 10 minutes before carving. Just before serving, stir the parsley and coriander into the sauce. Slice the lamb and serve immediately with the warm sauce.
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