A Jamaican twist on a classic roast — slow-cooked lamb infused with jerk spice, fresh herbs, and finished with a rich sorrel gravy. Perfect for Christmas, Sunday dinners, and celebrations.
Ingredients
- 2–4kg lamb leg
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tbsp all-purpose seasoning
- 1 tbsp jerk seasoning
- 1 tbsp jerk paste
- 1 tbsp green seasoning
- 1 tbsp olive oil
- 8–10 garlic cloves
- 8 sprigs fresh rosemary
- 500ml sorrel drink
- 500ml stock (chicken, lamb, or vegetable)
Method
- In a bowl, combine the salt, black pepper, all-purpose seasoning, jerk seasoning, jerk paste, green seasoning, and olive oil. Mix into a thick paste
- Using a sharp knife, make small incisions all over the lamb leg. Push the garlic cloves and rosemary sprigs evenly into the cuts.
- Place the lamb in a large roasting tray. Pour half of the sorrel over the lamb, then massage the marinade all over, ensuring it’s well coated.
- Pour the stock into the corners of the roasting tray (not directly over the lamb). Add the remaining sorrel around the tray.
- Cover tightly with foil and roast in a preheated oven at 200°C for 2 hours, basting halfway through if desired.
- Remove the foil and return to the oven for 20 minutes to allow the lamb to brown and develop a crispy exterior.
- Remove the lamb and let it rest. Place the roasting tray over medium heat on the hob, skim excess fat if needed, then stir the tray juices.
Add extra sorrel and stock as required and simmer for 5–10 minutes until slightly thickened. Taste and adjust seasoning. - Slice the lamb and pour over the rich jerk sorrel gravy.
