Marmalade-Glazed Leg of Lamb

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