Best Recipe from Farmvilla


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



  • 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