INGREDIENTS
½ leg of lamb with bone in (6 to 7 lbs)
6 cloves garlic
2 Tablespoons olive oil
7 Tablespoons FiMi Kingston Jerk Seasoning
1 cup beef broth
¼ cup red wine
DIRECTIONS
Preheat oven to 450 degrees Fahrenheit.
Use your knife to cut slits into the leg of lamb and insert your garlic cloves into the slits. Use the olive oil to rub the outside of the leg of lamb; Coat heavily with Jerk seasoning, working as much seasoning as you can into the meat. Place in a roasting pan.
Roast for 20 minutes at 450 degrees Fahrenheit; then reduce temperature to 350 degrees Fahrenheit.
Roast for an additional hour or until a meat thermostat when inserted into the thickest part of the meat registers 145 degrees Fahrenheit for medium rare and 165 degrees Fahrenheit for well done.
Once done, move the meat to a platter and allow it to rest for 5 to 8 minutes before slicing.
While the meat rests, pour all that remains from the roasting pan into a sauce pan and add beef broth and red wine. Bring to a boil over a medium heat, until the volume has been reduced by about a 1/3. Add salt and pepper to taste.
Slice the lamb and serve with the sauce (gravy) you have just prepared.
