With this dish the heat from the jerk seasoning remains on the outside of the roast and most people will consider it spicy but not too hot (it's all about the taste). Allow the full time for marinating so that you get the best results, and don't be shy to complement the jerked lamb with a healthy serving of the Pineapple Guava Lava Sauce.

Ingredients:

• - 5 lb boned leg of lamb or lamb cutlets
• - 3 tbsp (less if using cutlets) Iguana Jerked Seasoning (see recipe)
• - About 2 tsp salt
• - 2 garlic cloves, crushed
• - Pineapple Guava Lava Dipping Sauce (see recipe), warmed, to serve

Directions:

1. Rub the Iguana jerk seasoning and salt to taste into the lamb thoroughly. Cover and marinate inte fridge overnight.

2. Preheat oven to 350F. Rub the crushed garlic into the inside of the lamb and then roll it up and tie in three places to secure. Roast for 45 minutes (medium rare) or about 15 minutes more for well done lamb. If using cutlets, spread the crushed garlic over them and grill for 8-10 minutes on both sides.

3. Allow the lamb to rest for 10 minutes before carving. Slice lamb and serve with the warm sauce.

Preparation time: 15 minutes + marinating overnight + about 1 hour cooking. Serves 8-10.