Honey-glazed lamb

Preparation

For the marinade, pick leaves from 2 of the rosemary stalks. Roughly chop the garlic cloves. Remove the pips and roughly chop the unwaxed lemons.

Method

1. 1 Heat the oven to 190°C/170°C fan/gas 5.
2. 2 Blitz all the ingredients for the marinade in a food processor, until just smooth.
3. 3 With a sharp knife, cut small incisions all over the lamb.
4. 4 Put it in a roasting dish and rub with the marinade.
5. 5 Pick the sprigs from the remaining rosemary stalk and push into the incisions.
6. 6 Cover with foil and chill overnight.
7. 7 Remove the lamb from the fridge 30 mins before cooking.
8. 8 Roast, covered with foil, for 1½ hours, basting every 30 mins.
9. 9 Remove the foil and cook for another hour.
10. 10 Transfer from the oven and rest, covered, for 30 mins before serving.