Wipe off lamb with damp paper towel, wash with fresh lemon or lime juice, and pat dry. Make shallow cuts into fat and insert slivered garlic. Salt and pepper to taste. Roast in 450 degree pre-heated oven for 20 minutes. Remove from oven and allow to rest. Reduce temperature to 250 degrees, return to oven and roast until internal temperature reaches 125 degrees for rare and 140 degrees for medium rare. Remove from oven and allow to rest 20 minutes before slicing. Serve with Suan’s® Scotch Bonnet Pepper Jelly.
NOTE: For beef tenderloin, roast to an internal temperature of 125 degrees for rare or 140 degrees for medium rare. For pork loin, spread Suan's® Scotch Bonnet Flavor Sauce evenly over loin before roasting and roast to 160 internal degrees.