Serves 8-10

• Preparation time: 10 minutes
• Cooking time: 2 ½ hours

Ingredients

• 1 whole Quality Mark leg of lamb
• ¼ Cup honey
• 2 Tbsp lemon and pepper seasoning
• 2 Tbsp chopped fresh rosemary (or 2 teaspoons dried)
• 2 tsp minced garlic
• 1 ½ Cup white wine
• 1 ½ Cup light beef or chicken stock
• 2 tsp cornflour

Method

Preheat the oven to 220°C.

Using a sharp knife make about 12 shallow cuts across the top of the leg of lamb.

Mix together the honey, lemon and pepper seasoning, rosemary and garlic and spread half of this evenly over the lamb. Place the lamb in a shallow roasting dish.

Place in the lower middle section of the pre-heated oven and immediately turn the temperature down to 160°C for 30 minutes.

Spread the remaining rub over the lamb and pour the wine into the roasting pan. Return the lamb to the oven for a further 2 hours of cooking. Total cooking time is 2 ½ hours. If the rub/glaze on the lamb begins to darken too much, cover with a piece of baking paper or foil.

Remove the lamb from the roasting pan and place on a serving platter, Cover and keep warm.

Add the chicken stock to the roasting dish and gently heat. To thicken, mix the cornflour in a little water to make a thin paste and add to the dish, stirring continuously over a moderate heat until thickened. Carve the lamb into thin slices and serve with seasonal vegetables and the honey wine gravy.

Cook’s tips

Best wine for this dish is a riesling or a pinot gris – they blend well with honey and lamb.