Serves 6 to 8
- 2 cloves garlic, minced
- 1⁄2 Scotch bonnet, minced
- 1 tablespoon grated orange zest
- 2 teaspoons fresh chopped sage
- 1 tablespoon chopped fresh thyme
- 2 teaspoons peeled, grated fresh ginger
- 2 tablespoons soy sauce
- 1⁄4 cup extra-virgin olive oil
- 2 tablespoons Appleton Estate V/X rum (or any dark rum)
- sea salt and freshly ground pepper
- 1 (4-pound) boneless leg of lamb
For the Rum and Marmalade Glaze (Makes about 3/4 cup)
- 1⁄2 cup orange marmalade
- 1⁄2 cup orange juice
- 2 teaspoons brown sugar
- 2 tablespoons chopped fresh thyme
- 1⁄4 cup Appleton Estate V/X Rum (or any dark rum)
1. In a medium bowl, combine the garlic, Scotch bonnet, orange zest, sage, thyme, ginger, soy sauce, oil and rum. Whisk until blended; season with salt and pepper. Place the leg of lamb in a baking dish and pour the marinade over the lamb, working it into the meat with your hands. Refrigerate for a minimum of 3 hours.
2. Let the lamb come to room temperature before roasting. Preheat the oven to 350°F.
3. To make the rum and marmalade glaze, combine the marmalade, orange juice, brown sugar and thyme in a small saucepan. Simmer over medium heat until syrupy, 10 minutes. Whisk in the rum and simmer for 1 minute.
4. Roast the lamb for 1 to 11⁄2 hours, depending on the size of the leg, repeatedly basting with the marmalade glaze. For medium doneness, an instant-read thermometer inserted into the thickest part of the leg should register 140° to 145°F. Let stand for 5 to 10 minutes before carving and serving.
Recipes & Images from Caribbean Potluck™ by Suzanne and Michelle Rousseau © 2014 Kyle Books - Photographs by Ellen Silverman