1.5 pounds leg of lamb, boneless
2 sprigs of green onions
1 whole head of garlic chopped in half
8-10 green serene peppers
1 small onion, cut in half
1 knob of ginger, peeled
1 teaspoon ground allspice
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon ground coriander
2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon sugar
1 teaspoon soy sauce
1 teaspoon malt vinegar
juice of 1 lime
Place on a cookie sheet the green onions, garlic, onion, peppers and ginger, broil in your oven for 5-7 minutes or until the veggies has a slight char to it.
To a magic bullet or blender, add roasted vegetables, with the rest of the ingredients, besides the leg of lamb obviously. Pulse until a smooth paste is formed.
Butterfly the leg of lamb, spread the jerk paste all over the inside of the lamb. Note you will have some jerk paste remaining. This you can store in a jar or container for up to 2 weeks in the fridge and use on other cuts of meats.
Using butcher string, tie the leg of lamb up. (refer to pictures)
Wrap it tightly in tin foil and place it on a cookie sheet. Set it aside in the fridge to marinate.
Just before going to bed, place the rolled leg of lamb, that is still wrapped in the tin foil, into your crockpot and set it to low.
When you wake up in the morning turn off the crock pot.
Just note if you happen to wake up sometime during the night your house will smell heavenly!
When you are ready to use, open the foil and using your fingers, shredded the lamb.
At this point you can use your shredded lamb, to make sandwiches or wraps.
What I did was pour in some BBQ sauce and chopped cilantro. Then I seared it off on my grill pan on the stove top to create a crust.
Then I used it to make wraps, sandwiches, BBQ sandwiches.