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.
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 ©
2002 - All Rights Reserved.
Web Published: December 18, 2002.