The Advantage Card
Sign Up Here
Terms & Conditions
What's Cooking In Jamaica
Traditional Jamaican Cuisine
Jamaican Poultry Recipes
Jamaican Pork Recipes
Jamaican Seafod Recipes
Jamaican Vegetarian Recipes
Jamaican Desserts & Sweets
Jamaica's Culinary Talent
Executive Chefs Jamaica
Chefs And Caterers Jamaica
Jamaican Food Stylist
Jamaica Culinary Tours
Stush In The Bush
Pure Niceness Jamaica
Book Your Jamaican Culinary Experience
Where to Eat in Jamaica
Executive Chef Cristian Grini
Chef Jason Peru
Walkerswood Jerk Lamb with Guava Glaze
PREP TIME: DIFFICULTY: YIELD:
2.5kg/5lb Boned leg of lamb or lamb
3 tbsp. Walkerswood Jerk Seasoning
1 tsp. Salt to taste
1 head Garlic, unpeeled
175g/6oz Walkerswood Guava Jelly or red currant jelly
3 tbsp. White Wine vinegar
1 tsp. Parsley, chopped
1 tsp. Cilantro (Coriander), chopped 3/4 cup olive oil
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
Rate this Recipe
Pop Up Gourmet Jamaica
2013-2016 Pop-Up Gourmet Jamaica. All rights reserved.