Jerk Lamb with Guava Glaze

INGREDIENTS

• 2.5kg/5lb Boned leg of lamb or lamb cutlets
• 3 tbsp Walkerswood Jerk Seasoning
• 1 tsp Salt or to taste
  For Sauce:
• 1 head Garlic, unpeeled
• 175g/6oz Walkerswood Guava Jam or red currant jelly
• 3 tbsp. White wine vinegar
• 1 tsp. Parsley, chopped
• 1 tsp. Cilantro (Coriander), chopped

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 jam 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