Jerked Lamb with Guava Sauce

Name: Jerked Lamb with Guava Sauce
Prep time: 7 h 15 min
Total time: 7 h 15 min
Yield: Serves 8–10
Cuisine: Jamaica
Ingredients: 3 tbsp (less if using cutlets) Jerk Seasoning (or Walkerswood); 3 tbsp (less if using cutlets) Jerk Seasoning (or Walkerswood); 2 garlic cloves, crushed; about 2 tsp salt; 2.5 kg/5 lb boned leg of lamb or lamb cutlets; 2.5 kg/5 lb boned leg of lamb or lamb cutlets; Guava Dipping Sauce, warmed, to serve

Preparation info

Serves
8–10

Difficulty
Medium
Ready in
8 hr

Appears in

Eat Caribbean

By Virginia Burke

Published 2005

About

With this dish the heat from the jerk seasoning remains on the outside of the roast and most people will consider it spicy but not too hot. Allow the full time for marinating so that you get the best results.

Ingredients

2.5 kg/5 lb boned leg of lamb or lamb cutlets
3 tbsp (less if usin

Americas
Jamaica
Main course
Caribbean
Gluten-free
Spicy

Method

Rub the jerk seasoning and salt to taste into the lamb thoroughly. Cover and marinate in the fridge overnight.
Preheat the oven to 180°C/350°F/Gas Mark 4. Rub the crushed garlic into the inside of the lamb leg and then roll it up and tie in three place