Honey-baked leg of lamb recipe

1. 1

   Preheat the oven to 220C/425F/gas mark 7.

2. 2

   Begin by crushing the garlic, then make the marinade by mixing this with the oat cream, lemon juice, chilli, cumin, sea salt, olive oil and honey.

3. 3

   (It helps if the oat cream has been chilled first as it thickens up and acts like yoghurt.)

4. 4

   Lay the boned leg out flat, fat side down to begin with.

5. 5

   Using a sharp knife, trim the lamb to make it level, scoring and cutting the joint if necessary, so that you end up with a flat piece of meat, reasonably even in thickness.

6. 6

   Spread the marinade over both sides of the meat, working it into all the corners and cuts.

7. 7

   Lay the lamb on a rack in a large roasting tin and bake in the oven for 30-35 minutes.

8. 8

   This will produce meat that is slightly pink in the middle, so cook it for an extra 5-10 minutes if you prefer it well done.

9. 9

   The spiced cream will make a fragrant crust which may scorch during cooking, but don't worry as this only adds to the flavour.

10. 10

    Once cooked, remove from the oven, cover loosely with foil and allow to rest for 15 minutes, then slice into thick wedges.

11. 11

    Serve with a quinoa salad.

* Per serving · 4 servings · Values may vary.

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