Ingredients:-

• 2.5 kg —- leg of lamb, bone (for the jerk seasoning)
• 6 —- sabz piyaz
• 2 red —- peppers
• 1 tsp —- ground all spice
• 1 tbsp —- thyme, chopped
• 2 tsp —- ground dal chini
• 1 tsp —- jaiphal, grated
• 1tsp —- brown sugar
• 1.5 tsp —- salt
• 1 tsp —- freshly ground black pepper
• 75 ml —- vinegar
• 1 tbsp —- oil

For the guava dipping sauce

• 175 gm —- guava jelly
• 1 —- head lehsan
• 1 tsp —- olive oil
• 2 tbsp —- vinegar
• 1 tsp —- hot pepper sauce

Food preparation:

1. Place the ingredients for the jerk seasoning into a blender and whiz to a thick paste.
2. Rub the jerk seasoning and salt thoroughly into the lamb.
3. Cover and marinate into the fridge over night.
4. Set the oven to 180 C. rub the crushed garlic on the inside of the lamb leg.
5. Roll up the leg and tie in three places to secure.
6. Roast for 45 minutes for medium/ rare (add about 15 minutes for well/ done).
7. To make the dipping sauce, cut of the top of a whole head of garlic.
8. Pour over the olive oil, wrap it in foil and roast for about 15/ 20 minute, until soft.
9. Squeezed the garlic cloves out of their skins and crush them ion a sauce pan.
10. Add the guava jelly and vinegar. Stir until the guava jelly has dissolved, add the hot pepper sauce and bring to a simmer.
11. Cook for 5 minutes.
12. Allow the lamb to rest for 10 minutes before carving.
13. Just before serving, stir the parsley and coriander into the sauce.
14. Slice the lamb and serve immediately with the warm sauce.