Instructions: Heat the oil in a saucepan on the simmering plate.

Add the onion and fry for about 10 minutes or until soft and golden brown. Add the chillies garlic thyme and allspice. Fry for a further 2 to 3 minutes.

Stir in the lime zest and juice the rum and 2 tbsp water.

Simmer gently uncovered for about 4 minutes or until all the liquid has evaporated and the mixture is a dry dark paste. Season well then leave to cool.

Make about six 10mm deep cuts at regular intervals along the back of the lamb.

Rub the cooled jerk paste into the cuts and over the lamb pressing firmly to coat. Cover and refrigerate overnight.

Place the lamb in the large roasting tin and with the grid shelf on the fourth set of runners cook in the roasting ovenallowing 20 to 25 minutes for mediumrare lamb; 30 to 35 minutes for well done; see cooks tips.

Leave to rest in the simmering ovenfor 10 to 15 minutes.

Carve the lamb into individual cutlets and serve at once on a bed of rice accompanied by fine green beans.

Mid and late season racks of lamb will be larger (about 350geach) so 2 racks will be sufficient to serve 6 allowing 2 to 3 cutlets per person. For these larger racks allow 30 to 35 minutes for medium; 35 to 40 for well done lamb. To ensure even cooking turn the roasting tin around hallway through cooking.

Serves 6

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