This roast can be done using a Lamb Leg or a Lamb Shoulder and is best if prepared the night before. I like to cook with the bone-in but you could also do this boneless if you prefer - you'll just have to reduce your cooking time. Don't forget the most important part of cooking a lamb roast - letting it rest for about 30 minutes, before you carve it up & share it around. Here's what you'll need:
Bone-In Lamb Leg or Shoulder preferably Grass Fed
Zest and Juice of 1 Lemon & 1 Orange
4 Tbspn Olive Oil
2 Tbspn Honey
1 Tbspn each of Cinnamon, Ground Corriander Seeds & optional Ground Fennel Seeds
3 Cloves of Garlic Crushed/chopped
Salt & Pepper to taste
1) Put the lamb and the juice from the orange & lemon either into a baking dish or a bag and put it into the fridge overnight to marinade.
2) Take the lamb out of the fridge & pat the lamb dry with - but keep the juices for later. Let it come to room temperature.
3) Rub the lamb with half of the oil and roast it for 10-15min at 200c.
4) While it is browning, mix the rest of the oil, orange & lemon zest, honey, spices, garlic & salt n pepper.
5) Reduce the temperature to 140c and line your baking tray first with foil and then with baking paper - make sure that its big enough to wrap around your lamb.
6) Lay the lamb onto the baking paper & cover it in the spice rub and then drizzle the reserved juice into the base of your package.
7) Seal the foil to keep the flavours in & Roast for 4 hours. Don't forget to rest the lamb for 30min before carving & serving.