(ran May 1998)

4 racks of New Zealand lamb

For the Marinade

2 tbsp olive oil

¼ cup of soy sauce

½ cup apple cider vinegar

2 tbsp ginger root, freshly grated

½ tsp nutmeg

½ tsp allspice

½ tsp cinnamon

4 Scotch Bonnet or Habañero peppers, seeded and chopped

1 Bermuda onion, chopped

2 garlic cloves, chopped

Combine all the ingredients in a food processor and liquefy. Pour into a non-reactive pot and bring to a boil, simmer 15-20 minutes until you reach desired thickness. Cool completely. Refrigerate in a clean, snap-lid container. Keeps indefinitely. Can be used for chicken, beef, pork, or fish.

Marinate the lamb racks in the jerk sauce in a zip-lock bag for four hours or overnight in the refrigerator. On a hot grill sear the lamb meat side down for three minutes. If using a gas grill lower the heat and continue to grill bone side down. Brush once or twice with reserved marinade for 15 minutes or until just pink at the middle. Cut into chops and serve with Loquat Chutney on the side (see below).

Serves 4

Loquat Chutney

5 cups of loquats, stemmed and stoned

2 large onions, finely chopped

1 garlic clove, chopped

1 Granny Smith apple, peeled and chopped

1 ½ cup dried cranberries

2 oz ginger root, peeled and minced

4 cups brown sugar

1 lime, chopped and blanched in boiling water

1 tsp salt

1 tsp cloves

1 tsp allspice

1 tsp nutmeg

1 cinnamon stick

½ cup walnuts (optional)

¼ cup apple cider vinegar

¼ cup Bermuda Gold liqueur

Combine all ingredients except walnuts in a heavy-bottomed pot and slowly bring to a boil. Simmer until thickened. Remove from heat, remove cinnamon stick and add the walnuts if you wish. Ladle into very clean snap-lid container leaving half an inch of headroom. Label and date. Keeps three to four weeks refrigerated. Also tasty with chicken, turkey, pork, game or topped on cream cheese and crackers.