BAWK’s Jerk Lamb with Guava Glaze

 

 

 

·         2.5kg/5lb	Boned leg of lamb or lamb cutlets
·         3 tbsp	BAWK’s Jerk Seasoning – (Mild, Hot or Boston Bay)
·         1 tsp	Salt or to taste
·         1 head	Garlic, unpeeled
·         175g/6oz	BAWK’s Guava Jam
·         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