4 Scotch bonnet chillies (or small red chillies), seeds removed, thinly sliced
3 garlic cloves, peeled
½ bunch thyme, leaves picked
1tbsp ground allspice
1 tsp whole cloves
¼ cup (60ml) spiced rum
¼ cup (60ml) apple cider vinegar
1 tbsp honey
½ bunch chives, finely chopped
To make the jerk seasoning, using a mortar and pestle, pound 2 sliced chillies, garlic, thyme, allspice and cloves to a paste, then transfer to a bowl
Stir through rum, vinegar, honey, half the chives and a pinch of salt flakes.
Roll out the lamb and transfer to a dish and rub all over with jerk seasoning. Cover and chill overnight (ideally for 24hrs). Bring to room temperature before cooking.
Heat a BBQ or char grill pan to medium heat. Grill lamb, turning every 10 minutes, for 30-35 mins for medium, or until cooked to your liking. Remove from heat and rest on a chopping board, covered loosely with foil and a tea towel, for 10 mins.
Thinly slice and sprinkle with remaining chives and chilli to serve.
Source: Delicious Magazine, edition November 2017.