... from Walkerswood

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This recipe comes from the divine restaurant at Strawberry Hill in Jamaica. It is such a wonderful dish we reserve it for special occasions.

With this dish the heat comes from the jerk seasoning remains on the outside of the roast and most people will consider it spicy but not hot.

Allow the full time for marination so that you get the best results.

Serve this meal with creamed white yam or potatoes and steamed chocho.

Ingredients:
2.5kg/5\b boned leg of lamb or lamb cutlets
3 t tbsp Walkerswood Jerk Seasoning
(less if using cutlets)
2 tsp salt or to taste

For the sauce
1 head unpeeled garlic
175g/6oz Walkerswood Guava Jelly or redcurrant jelly
50ml/3 tbsp white wine vinegar
1 tsp chopped fresh parsley
1 tsp chopped fresh cilantro (coriander)

Method:
Rub the salt and jerk seasoning into the lamb thoroughly. Cover and marinate in the fridge overnight.

Preheat the oven to 180°C / 350°F / Gas Mark 4.
Roll up and tie the leg lamb in three places to secure.

Roast for 45 minutes (medium or rare) or about 15 minutes more for well done lamb. If using cutlets grill for 8-10 minutes on both sides. Roast the head of garlic for about 45 minutes.

Crush the soft insides of the garlic gloves into a saucepan. Add all the other ingredients for the auce 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 10 minutes before carving. Slice the lamb and glaze with the warm sauce.

Serves 8-10 Preparation time: 15 minutes + overnight marination + 45-60 minutes cooking.