Lamb

Jerk leg of lamb

Name: Jerk leg of lamb
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8
Ingredients: 4 Scotch bonnet chillies (substitute small red chillies), seeds removed, thinly sliced; 3 garlic cloves, peeled; 1/2 bunch thyme, leaves picked; 1 tbs ground allspice; 1 tsp whole cloves; 1/4 cup (60ml) spiced rum; 1/4 cup (60ml) apple cider vinegar; 1 tbs runny honey; 1/2 bunch chives, finely chopped; 2kg boneless leg of lamb, butterflied (ask your butcher to do this)

1 rating

15m

45m

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by Jamie Oliver

Food legend, influencer, activist, Naked Chef, delicious. contributor

Nov 01, 2017

Take your leg of lamb to the next level with this barbecue recipe from Jamie Oliver.

4 Scotch bonnet chillies (substitute small red chillies), seeds removed, thinly sliced
3 garlic cloves, peeled
1/2 bunch thyme, leaves picked
1 tbs ground allspice
1 tsp whole cloves
1/4 cup (60ml) spiced rum
1/4 cup (60ml) apple cider vinegar
1 tbs runny honey
1/2 bunch chives, finely chopped
2kg boneless leg of lamb, butterflied (ask your butcher to do this)

Method

1.

To make the jerk seasoning, using a mortar and pestle, pound 2 sliced chillies, garlic, thyme, allspice and cloves to a paste, then transfer to a bowl and stir through rum, vinegar, honey, half the chives and a pinch of salt flakes.
2.

Roll out lamb, slicing and trimming any thicker parts if necessary, to create an even thickness to ensure even cooking. Transfer lamb to a dish and rub all over with jerk seasoning. Cover and chill overnight (ideally for 24 hours). Bring to room temperature before cooking.
3.

Heat a barbecue or chargrill pan to medium heat. Grill lamb, turning every 10 minutes, for 30-35 minutes for medium, or until cooked to your liking. Remove from heat and rest on a chopping board, covered loosely with foil and a tea towel, for 10 minutes.
4.

Thinly slice lamb and sprinkle with remaining chives and chilli to serve.