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PAPA SPARROW'S JERK SAUCE

Jerk Lamb with Guava Glaze
• 2.5 kg. boned leg of lamb or lamb cutlets
• 3 Tbls. Papa Sparrow's Jerk Sauce
• 1 tsp, salt or to taste
For Sauce:
• 1 whole head garlic, un-peeled
• 175 g. guava jelly or red currant jelly
• 3 Tbls. white wine vinegar
• 1 tsp. flat leaf parsley, chopped
• 1 tsp. coriander, chopped

Rub salt and jerk seasoning into the lamb thoroughly. Cover and marinate in fridge overnight.

Preheat oven to 350 F. Roll up and tie the leg of lamb in three places to secure. Roast for 45 minutes (medium rare). If using cutlets grill for 8-10 minutes on both sides. Roast the head of garlic for about 45 minutes. Crush the soft inside of garlic cloves into a saucepan. Add all the other ingredients for the sauce and stir. Bring to a boil, making sure the guava jelly has melted completely. Simmer and allow to reduce by half. Allow the lamb to rest for 10 minutes before carving. Slice the lamb and glaze with the warm sauce.





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