Roast Leg of Lamb in a Honey Marinade

The day before you plan to serve the lamb, make the marinade. Put the honey, mustard, thyme and lemon zest into a bowl, then crush in the garlic cloves and season well with salt and pepper, mixing well to combine. Put the lamb into a large dish, then spread the marinade all over it. Cover the dish and put it in the fridge to marinate overnight.

The next day, when you are ready to start cooking, preheat the oven to 230°C (Gas Mark 8). Take the lamb out of the fridge and sit it on a rack in a roasting tin, then scatter a pinch of sea salt over the meat. When the oven is ready, put the lamb on to the centre shelf and cook for 20 minutes, then lower the heat to 200°C (Gas Mark 6) and roast for another 60 minutes (this will give a medium-rare finish, so leave the lamb to cook for longer if you prefer it well done). Take the cooked lamb out of the oven and let it rest for at least 10 minutes before carving and serving.