Ingredients

• 3½–5 lb leg of lamb
• 1 lemon, rind finely grated, juice squeezed
• S&P salt and pepper
• 1 tablesp grated black pepper
•   thyme leaves, finely chopped
• 1 tablesp honey
• 1 glass white wine
• 300 ml water
• ½ stock cube

Method

1. Grease roasting tray lightly then place joint in, folding into a firm shape if possible.
2. Season with finely grated rind from 1 lemon. Then squeeze the juice over the joint.
3. Sprinkle with lemon rind, salt and pepper, 1 tablespoon grated black pepper, and finely chopped thyme leaves.
4. Place in oven for at least 1½ hours, basting every 20 minutes.
5. Caramelise the joint — pour away excess fat from the tin, then cover top with 1 tablespoon honey and return to the oven for 20 minutes more.
6. Leave for 20 minutes to rest while you make the gravy.
7. Gravy: Pour 1 glass of white wine into the roasting tin. Reduce by half, then add 300 ml water. Bring to boil and add ½ stock cube. Reduce slightly, then put through a sieve to remove all rubbish.
8. Slice meat and serve with potato cake.

Notes