Jerked lamb with guava sauce

Place the ingredients for the jerk seasoning into a blender and whiz to a thick paste.

Rub the jerk seasoning and salt thoroughly into the lamb. Cover and marinate in the fridge overnight.

Set the oven to 180C/gas 4.

Rub the crushed garlic on the inside of the lamb leg. Roll up the leg and tie in three places to secure. Roast for 45 minutes for medium rare - add about 15 minutes cooking time for well-done lamb.

To make the dipping sauce, cut off the top of a whole head of garlic. Pour over the olive oil, wrap it in foil and roast for about 15-20 minutes, until soft.

Squeeze the garlic cloves out of their skins and crush them in a saucepan. Add the guava jelly and white wine vinegar. Stir until the guava jelly has dissolved, add the hot pepper sauce (if using) and bring to a simmer. Cook for five minutes.

Allow the lamb to rest for 10 minutes before carving. Just before serving, stir the parsley and coriander into the sauce. Slice the lamb and serve immediately with the warm sauce.