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Barbecue from Jamaica

By Helen Willinsky


Roasted Leg of Jerked Lamb

by Helen Willinsky

For this recipe, the oregano, thyme and marjoram that normally season roast lamb are replace with a jerk blend.

Yield: 6 - 8 servings


Preheat the oven to 450 degrees F.

Cut small slits in the surface of the leg of lamb and stud with the garlic cloves. Rub the outside of the leg of lamb with the oil. Coat heavily with the Dry Jerk Seasoning, massaging as much seasoning into the meat as you can. Place in a roasting pan.
Roast for 20 minutes; then reduce the temperature to 350 degree F. and continue to roast for about 1 hour, or until the meat thermometer inserted into the thickest part of the meat registers 145 degree F. for medium rare or 165 degree F. for well done.
Remove the meat to a platter and allow it to rest for 5 to 10 minutes before slicing. While the meat rests, pour the broth and wine into the roasting pan. Bring to a boil over medium heat and cook, stirring up the browned bits from the bottom of the pan, until the volume has reduced by about one third and the juices have a syrupy consistency. Season to taste with the salt and pepper. Slice the meat and serve with the pan juices and the Honey-Ginger Dipping Sauce.

Recipe Helen Willinsky 1990, 2002 - Copyright CaribSeek 2002 - All Rights Reserved.
Web Published: December 18, 2002.