This recipe is also known as “Jerk Leg of Lamb.” It is a favourite of mine and it is one way you can make your lamb if you want to really enjoy it.
Only 10 ingredients are required to make this meal and it should take about 45-50 minutes to be cooked to completion, excluding the 10-20 minutes prep time.
The size of the ingredients needed that I will be giving can be used for 8 servings and believe you me, this is one side of lamb you didn’t see coming.

Ingredients

  • 4 Scotch Bonnet Chillies (red chillies can also be used)
  • 1 tablespoon whole cloves
  • 3 garlic cloves
  • 50ml cider vinegar.
  • 1 tablespoon ground all-spice
  • ½ bunch of fresh thyme
  • 50ml golden rum
  • ½ bunch of chives
  • 1 tablespoon of runny honey
  • 2kg boneless leg of lamb that has been butterflied.

Method

i. Take off the seeds from the chillies and slice it finely. This would be put in a sieve to dry and then placed inside a mortar.
Peel the garlic and pick out the seeds from your thyme leaves If there are any, these too should be added into the mortar also. The allspice and cloves are also added to the mortar. The ingredients in the mortar are the pounded to a paste and transferred to a bowl.

ii. Add rum to the paste in the bowl along with vinegar, honey and a pinch of salt. Half of the already sliced chives should be added to the bowl also and mixed with the others.

iii. Marinate the lamb by adding the jerk seasoning all over the lamb. The longer it stays, the more the ingredients seep in. It is advisable to do the preparation a day before so that it will seep in for 24 hours.

iv. Time to cook! Get you barbeque on, when the coals are glowing and the flames are dimmed, set the heat to medium-hot. You don’t want it to be too hot so that your lamb won’t get burned.

v. Gently place the lamb on the grill and cook for thirty minutes. Make sure you check on your lamb every 8 – 10 minutes by flipping it over so as to monitor the lamb. If it turns a blushing pink, it is actually done, but I personally love to leave it for a longer time because I love my meat to be properly done almost to the point of burning.

vi. When you are sure your meat is done, allow it to rest on a board and cover it loosely with a tin foil or a tea towel for about 10 minutes and that sweet, sumptuous aroma you are perceiving is your sweet, sweet meal.

vii. When your lamb is done, slice the leftover chives into fine strips and you can slice the chillies into little rings.

viii. Slice your nicely cooked lamb and sprinkle the chives and chillies over it.

ix. Your food is ready.