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JERKED LAMB WITH GUAVA SAUCE

Recipe by Virginia Burke, Walkerswood Caribbean Foods
(Excerpted from Walkerswood Caribbean Kitchen and Eat Caribbean cookbooks)   Walkerswood Caribbean Foods

Valentine’s Day Recipes

Preparation time: 20 minutes roasting + 10 minutes.
Serves 6-8.
 

FOR THE SAUCE
• 1 head of garlic
• 1 tsp olive oil
• 175 g Walkerswood Guava Jelly
• 2 tbsp white wine vinegar
• 1 tsp hot pepper sauce (optional)
• 1 tsp chopped fresh parsley
• 1 tsp chopped fresh coriander
 

DIRECTIONS

Preheat the over to 350ºF.  Cut off the top of a whole head of garlic, pour over the olive oil, wrap it in foil and roast for about 15-20 minutes until soft.  Squeeze the cloves out of their skins and crush them in a saucepan.  Add all other glaze ingredients (except parsley and coriander).  Stir and bring to a simmer making sure the guava jelly is melted.  Cool slightly before serving.  Sprinkle on chopped herbs.
 

FOR THE LAMB
Preparation time: 15 minutes + marinating overnight + about 1 hour cooking.  Serves 8-10.

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

Preheat the oven to 350ºF.  Rub the crushed garlic into the inside of the lamb leg and then roll it up and tie in three places to secure.  Roast for 45 minutes (medium rare) or about 15 minutes more for well done lamb.  If using cutlets, spread the crushed garlic over them and grill for 8-10 minutes on both sides. 

Allow the lamb to rest for 10 minutes before carving.  Slice the lamb and serve with the warm sauce.