Walkerswood Jerk Lamb with Guava Glaze

PREP TIME:         DIFFICULTY:         YIELD:

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Ingredients

• 2.5kg/5lb Boned leg of lamb or lamb
  cutlets
• 3 tbsp. Walkerswood Jerk Seasoning
• 1 tsp. Salt to taste

For Sauce: 

• 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

Directions:

• 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

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SOURCE: http://wwww.walkerswood.com