Make the BEST Jerk sauce & Lamb Roast | Easter Special | Kravings

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 there’s 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.

Here are the ingredients and steps to make this recipe!

Jerk sauce/marinade

1/2 cup of oil 1/3 cup of vinegar
1/3 cup of soya sauce dark, mushroom flavor
1/4 cup of lime juice
1/2 cup of a freshly squeezed orange preferable Florida oranges
3 teaspoons of Pimento allspice
3 teaspoons of salt or to taste
1 tablespoon of black pepper
1 1/2 tablespoons of brown sugar
1 1/2 teaspoons of cinnamon
1 teaspoon of coriander powder
1/2 teaspoon ground cloves
2 tablespoons of fresh thyme leaves or 3 teaspoons of ground thyme
3 stalks of small spring onions scallions 1/3 cup chopped
2 tablespoons of fresh ginger chopped
1 cup chopped onion
3 large cloves of garlic 1/3 cup peeled
3 scotch bonnet peppers substitute habanero, Jamaican pepper

Lamb

Boneless Lamb leg 1.928 kg approx 4.25 lbs
Salt
6-8 tbsps Jerk sauce

Stuffing

1/2 cup Onion
3 Garlic cloves sliced
1/4 cup Spring Onion bulbs
1/4 cup diced Carrots
1/4 cup diced Red Peppers
2 tbsps Spring Onion leaves
2 tsps Jerk paste
Salt

Extras

3 cloves Garlic sliced in half
1/2 cup sliced Onion
2 cups cubed Potatoes
2 sprigs Thyme
2 – 3 Bay leaves

Instructions

Prepare the marinade by processing all the ingredients together
Open up the lamb roast and use a knife to fan out the meat
Add salt and some of the jerk marinade and rub it into the meat on both sides
Prepare the filling by heating some oil and sautéing the onion and garlic
Add the spring onion bulbs, carrots, red peppers and spring onion leaves
Add some salt and the jerk sauce and mix
Take it off the heat and also the filling to cool
Once cool add some of the filling in the centre and roll the meat
Secure with butcher’s twine, this is called trussing, look at the technique in my video
Stab the roast with a small knife, and add the slices of garlic in
Add this to a preheated oven and add the roast to an oven proof dish
Sear on one side and after about 20 mins flip over and sear the other side
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
Cook the Lamb in total for 45 – 60 mins depending on how much you want it cooked


Bookmark the recipe on my blog - https://kravingsfoodadventures.com/jerk-lamb-roast/

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I’m a passionate home cook who loves a food adventure. From traditional tried and true recipes to brand new ones, I’ll make it easy for you to follow and replicate in your own kitchen.

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