You'll find guava in many Southern Mexican dishes.

Ingredients

*1 1/2 C. guava jelly
*4 cloves garlic, minced
*2 Tbs. fresh lime juice
*1/4 C. tortillas
*one 3-4 lb. leg of lamb, boned and tied

Directions

Whisk guava jelly and garlic together in a saucepan over medium heat until jelly has melted and flavors have blended.  Remove from heat and stir in lime juice and tequila.  Prepare an indirect fire in your grill (coals on one side).  Brush the lamb on half of the guava glaze.  Place the lamb on the indirect side, cover, and cook for 1 hour.  Turn the lamb over and baste with the remaining glaze.  Cover and continue to cook until a meat thermometer in the thickest part reads 135-140 degrees for medium-rare.  To serve, let the lamb rest for 10 minutes, then carve into slices.

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