Make The Best Jerk Sauce And Lamb Roast / Easter Special
Boneless leg of Lamb is slathered in a Jerk marinade and stuffed with veggies and roasted to make a perfect intimate family lunch this Easter.
And just like that Easter is here, but sadly theres no mass, no big celebrations, no Easter Egg hunts. With the spread of COVID-19, people have gone into isolation using the internet and video calls to keep in touch with each other.
Ingredients
| Jerk sauce/marinade: | ||
| Oil | 1/2 Cup (8 tbs) | |
| Vinegar | 1/3 Cup (5.33 tbs) | |
| Dark soya sauce | 1/3 Cup (5.33 tbs) | |
| Lime juice | 1/4 Cup (4 tbs) | |
| Freshly squeezed orange juice | 1/2 Cup (8 tbs) | |
| Pimento allspice | 3 Teaspoon | |
| Salt | To Taste | |
| Black pepper | 1 Teaspoon | |
| Brown sugar | 1 1/2 Tablespoon | |
| Cinnamon | 1 1/2 Teaspoon | |
| Coriander powder | 1 Teaspoon | |
| Ground cloves | 1/2 Teaspoon | |
| Ground cloves | 1/2 Teaspoon | |
| Fresh thyme leaves | 2 Tablespoon | |
| Spring onions | 3 Small | |
| Chopped scallions | 1/3 Cup (5.33 tbs) | |
| Chopped fresh ginger | 2 Tablespoon | |
| Chopped onion | 1 Cup (16 tbs) | |
| Garlic | 3 Clove (15 gm) | |
| Scotch bonnet peppers/Jamaican pepper | 3 | |
| For lamb: | ||
| Boneless lamb | 4 1/4 Pound | |
| Salt | To Taste | |
| Stuffing: | ||
| Onion | 1/2 Cup (8 tbs) | |
| Garlic | 3 Clove (15 gm) | |
| Spring onion bulbs | 1/4 Cup (4 tbs) | |
| Diced carrots | 1/4 Cup (4 tbs) | |
| Diced red peppers | 1/4 Cup (4 tbs) | |
| Spring onion leaves | 2 Tablespoon | |
| Salt | To Taste | |
| Extras: | ||
| Bay leaves | 3 | |
| Thyme sprig | 2 | |
| Cubed potatoes | 2 Cup (32 tbs) | |
| Sliced onion | 1/2 Cup (8 tbs) | |
| Garlic | 3 Clove (15 gm) |
Directions
MAKING:
1. Prepare the marinade by processing all the ingredients together
2. Open up the lamb roast and use a knife to fan out the meat
3. Add salt and some of the jerk marinade and rub it into the meat on both sides
4. Prepare the filling by heating some oil and sautéing the onion and garlic
5. Add the spring onion bulbs, carrots, red peppers and spring onion leaves
6. Add some salt and the jerk sauce and mix
7. Take it off the heat and also the filling to cool
8. Once cool add some of the filling in the centre and roll the meat
9. Secure with butcher’s twine, this is called trussing, look at the technique in my video
10. Stab the roast with a small knife, and add the slices of garlic in
11. Add this to a preheated oven and add the roast to an oven proof dish
12. Sear on one side and after about 20 mins flip over and sear the other side
13. I’m going to flip it back over and add the bay leaves, thyme, sliced onion, more oil if you need, and stick it back in the oven
14. Cook the Lamb in total for 45 – 60 mins depending on how much you want it cooked
SERVING:
15. Serve and Enjoy!
Recipe Summary
