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Recipe of the Month
Jerk Lamb with a Guava Glaze
The Lamb
1 leg of lamb 2.25 kg (5lb) deboned-Lambchops can be substituted
2.5 ml (1/2 tsp) salt
30ml (2 tbsp) Walker's Wood Jerk Seasoning.
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Season lamb with salt and rub Walker's Wood Jerk Seasoning into meat.Cover and refrigerate overnight or for 12 hours. Pre-heat oven and roast at180 degree Celsius (350 degrees Fahrenheit) for 45 minutes (medium rare).Grill 8-10 minutes on both sides if using chops.
The Glaze
1/2 bottle 6oz Walker's Wood Guava Jelly
3 heads roasted garlic
2 oz white vinegar
5 ml (1 tsp) choppedparsley
5 ml (1 tsp) chopped cilantro/coriander
Combine all ingredients on stove top for three minutes. Slice lamb andglaze with warm sauce. Serve with mashed potatoes and your favouritevegetables. Serves six.
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