What You’ll Need: Vacuum seal, 4qt or 7qt Roasting Pan,
- Juice of 1 or 2 fresh limes
- 3 tbsp dark rum or brandy
- 2 tbsp favorite hot sauce
- 2 tbsp vegetable oil
- 2 tbsp barbecue sauce
- 1 cap full liquid smoke
- 1/4 cup soya sauce
Mix marinade together and use to coat boneless leg of lamb. Vacuum seal in Combi Bowl with Pump. Let sit minimum 1 hour but all afternoon is preferable for flavor to soak in.
Jerk Seasoning Dry Rub:
Cayenne Pepper, Nutmeg, Marjoram, a little salt, Oregano, Black Pepper, & Allspice. Mix all dry seasonings together and pat all over leg of lamb before searing it.
- 1 whole head garlic
- 3” piece fresh ginger
- 1 large or 2 medium size white onions
- 12 fresh cloves
- 1 cinnamon stick
Dice all these vegetables above very finely and sautée in your Roasting pan until they are soft and caramelized. Start with onion for at least 5 minutes, then garlic for 2 minutes and ginger last for 1minute and remove from pan.
You will need your 4qt or 8qt Roaster depending on size of lamb leg. If it is bone in you will need the 8qt Roaster.
Next, preheat same pan on medium high heat and once water beads up and dances, sear your meat on all sides until a crispy skin forms. Once meat is seared all over, pour marinade back over it, throw in your caramelized vegetables, fresh cloves and cinnamon stick. Cover and turn to medium heat. Once temp knob reaches 60, turn burner down to a simmering low.
Time about 15-18 minutes per pound on simmering low for maximum tenderness.
Serve over parboiled rice and enjoy!