Caribbean-style roast lamb

Ingredients
For the lamb
3kg lamb's leg
8 tbsp grenadine
10 tbsp runny Honey
3 limes, juice only, plus zest of 2
8 cloves Garlic, finely chopped
8 sprigs Thyme, leaves only
2 tsp ground Cinnamon
2 tsp ground Ginger
salt and freshly ground black pepper
For the hot sweet potato wedges
1.4kg Sweet potatoes, peeled and cut into wedges
5 tbsp sunflower or groundnut oil
3 tbsp soft light brown sugar
2 limes, juice only
For the jerk butter
50g Butter, softened
1/2 tbsp ground allspice
1/2 tsp ground Ginger
1/2 tsp cayenne pepper
1/2 tbsp freshly ground black pepper
1/2 tsp ground Cinnamon
2 sprigs Thyme, leaves only
2 cloves Garlic, finely chopped
generous pinch freshly grated Nutmeg
2 tsp brown sugar
1/2 lime, juice only
For the salad
1 small red onion, very finely sliced
2 pomegranate, seeds only
large handful fresh mint leaf
2 tbsp lime juice
6 tbsp extra virgin Olive oil

Method

1. For the lamb: use a small, sharp knife to make incisions about 2cm deep all over the meat.

2. Mix all the other lamb ingredients together in a bowl and spread the mixture all the over the lamb, rubbing it into the incisions.

3. Cover with cling film and transfer to the fridge to marinate overnight, turning the lamb once or twice during marinating.

4. Remove the lamb from the fridge about half an hour before cooking and preheat the oven to 220C/Gas 7.

5. To cook the lamb, lay a large sheet of aluminum foil in a roasting tin. Remove the lamb from the marinade (reserving any marinade for basting during cooking) and place the lamb on top of the foil. Season all over with salt and freshly ground black pepper then wrap the foil around the lamb, leaving a small gap at the top for steam to escape.

6. Cook the lamb in the oven for 15 minutes, then reduce the temperature to 180C/Gas 4 and cook for 1 hour, basting with the cooking juices and leftover marinade from time to time.

7. After 1 hour, open up the foil, baste the lamb and cook for another hour, uncovered. If the honey glaze starts to burn during this time then pull the foil back over the lamb.

8. When the lamb is cooked through, remove from the oven and wrap in the foil. Cover with clean tea towels to keep in the heat and set aside to rest for 20 minutes.

9. For the hot sweet potato wedges: while the lamb is cooking, mix all the sweet potato ingredients together in a large bowl and season generously with freshly ground black pepper.

10. Tip the wedges into a large roasting tin, arranging the slices in a single layer. Put into the oven and roast for 20-30 minutes until tender, turning halfway through cooking.

11. For the jerk butter: mash all the jerk butter ingredients together. Spoon the jerk butter into a sausage shape on a piece of greaseproof paper and roll up tightly, twisting the ends to form a Christmas cracker shape. Chill in the fridge until firm. (Alternatively you can melt the butter and serve it as a dip with the wedges.)

12. For the salad: toss all of the salad ingredients together.

13. To serve, carve the lamb into slices and drizzle over the cooking juices. Top the sweet potato wedges with slices of jerk butter and serve with the lamb and the salad alongside.