Jerk Lamb with Guava Glaze

Serves 8-10

Ingredients

2.5kg/5lb Boned leg of lamb or lamb cutlets
3tbsp Walkerswood Jerk Seasoning
1tsp salt or to taste

For Sauce
1head unpeeled garlic
175g/6oz Walkerswood Guava Jelly or red currant jelly
3tbsp White wine vinegar
1tsp Chopped parsley
1tsp chopped cilantro(coriander)

Directions

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.

Cooking Instructions

Prep time: 15 minutes
Cooking time: 45-60minutes