Some years ago I worked alongside veteran television cook Graham Kerr and he always insisted on young meat, such as lamb being well-cooked and not served under-done. I have come to be a disciple in this regard as lamb seem more tender and flavoursome from the extra minutes in the oven. This recipe with its cupboard staple coating is so easy to prepare and will be delicious served with fresh seasonal vegetables or salad and of course, new season potatoes.

Ingredients

• 1 whole lamb leg
• 1/4 cup (mellow or seasoning) honey
• 2 tblsp lemon and pepper seasoning
• 2 tblsp chopped fresh rosemary
• 2 tsp minced garlic
• 1 1/2 cups Riesling wine
• 1 1/2 cups chicken stock
• 2 tsp cornflour (optional)

Method

1. Remove the lamb from the fridge and allow to stand covered at room temperature for 30 minutes.
2. Slash the top of the lamb leg with a sharp knife, making shallow cuts. Mix together the honey, lemon and pepper seasoning, rosemary and garlic and spread half of this evenly over the lamb. Place on a shallow roasting tray.
3. Place in a lower middle section of a preheated 220°C oven and immediately turn the temperature down to 160°C for 30 minutes.
4. Brush the lamb with the remaining rub and cook a further 30 minutes. Pour the Riesling into the roasting pan and return the lamb to the oven for 1 ½ more hours of cooking. Total cooking time is 21/2 hours.
5. Remove the lamb from the roasting pan and place the lamb to one side and cover with foil to keep warm. Add the chicken stock to the roasting pan and gently heat. To thicken the jus mix the cornflour in a little water to make a thin paste and add to the pan, stirring continuously. Serve the lamb sliced with seasonal vegetables and the honey wine jus.

Cooks Tips

Always allow roast meat to rest well before carving. This ensures a juicy moist roast. If the topping on the lamb begins to darken too much, cover with a piece of paper or foil.