Lower the heat to 180C/170C fan/gas mark 4 and roast for another 20 minutes (this will give you pink lamb). While the lamb is cooking, make the relish. Mix the olive oil, white balsamic, garlic ...

One 7- to 8-pound leg of lamb—aitch bone and femur removed, shin bone left intact. 1/2 cup rosemary leaves, minced. 1 teaspoon thyme leaves. 3 garlic cloves, finely chopped ...

Preheat the oven to 450°F. In a small bowl, whisk 1/4 cup of the olive oil with the rosemary, lavender, and garlic. Season the lamb all over with salt and pepper.

To marinate the lamb, put it in a large dish or freezer bag. In a small bowl, combine the lemon juice and the zest. Add the honey, coriander, cumin, oil and a generous amount of salt and pepper.

For the honey rub, blend together 70g/2½oz of the almonds, the yoghurt and half the honey in a blender or food processor. Take the lamb out of the fridge and remove the plastic bag.

Continue to roast vegetables, tossing occasionally, until golden and tender, 20–25 minutes longer. Step 7 Serve lamb with vegetables, topped with fennel fronds.

Grilling a leg of lamb can be a lengthy chore; cooking times can reach two hours, and you can't wander off too far in case you need to turn the lamb or extinguish flare-ups. Once the meat is ...

1. Combine the lemon juice, honey, cinnamon, ginger and cayenne. Combine the garlic and mint. Untie the leg of lamb and brush with about half of the lemon mixture. Sprinkle with half of the garlic ...

Spoon the puree over the lamb, drizzle honey over, cover and allow lamb to marinate for 2 days in the refrigerator, or at least overnight. Allow 1 hour per kilogram (1/2 hour per pound) cooking time.

A roast leg of lamb that's perfect for dinner and provides leftovers the next day Credit: Haarala Hamilton This takes very little preparation and cooks quickly. To make things even easier I serve ...