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Honey-baked Leg of Lamb

This is such a glorious recipe, the lamb coated in a creamy spiced marinade that soaks into the meat and chars on cooking, producing the most divine combination of flavours. It's a great dish to serve friends and family as it looks so wonderfully generous placed on the table and carved for each person. You could serve it for a dinner party or as part of a more relaxed spread. The Persian Jewelled Quinoa lends just the right body and texture to the overall dish. Add a green salad and a large bowl of houmous and I, for one, am in heaven!

Serves 4

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5 cloves of garlic

250ml/9fl oz oat cream, chilled

Juice of 1 lemon

1 tsp chilli flakes

2 tsp cumin seeds

1 tsp sea salt

1 tbsp olive oil

2 tbsp runny honey

1 x 1kg/2lb 3oz boned leg of lamb

Preheat the oven to 220°C/425°F/gas mark 7.

Begin by crushing the garlic, then make the marinade by mixing this with the oat cream, lemon juice, chilli, cumin, sea salt, olive oil and honey. (It helps if the oat cream has been chilled first as it thickens up and acts like yoghurt.)

Lay the boned leg out flat, fat side down to begin with. Using a sharp knife, trim the lamb to make it level, scoring and cutting the joint if necessary, so that you end up with a flat piece of meat, reasonably even in thickness. Spread the marinade over both sides of the meat, working it into all the corners and cuts.

Lay the lamb on a rack in a large roasting tin and bake in the oven for 30–35 minutes. This will produce meat that is slightly pink in the middle, so cook it for an extra 5–10 minutes if you prefer it well done. The spiced cream will make a fragrant crust which may scorch during cooking, but don’t worry as this only adds to the flavour.

Once cooked, remove from the oven, cover loosely with foil and allow to rest for 15 minutes, then slice into thick wedges and serve with the Persian Jewelled Quinoa.