Moroccan roast leg of lamb

Moroccan roast leg of lamb. Photo / Ian Jones

Serves 8

1 leg of lamb
10 anchovy fillets, cut into thin strips (reserve anchovy oil)
1 lemon, peeled and cut into thin strips
10 mint leaves
1/4 cup liquid honey, warmed in the microwave
2 tbsp sumac
1 tbsp Moroccan seasoning spice
Sea salt flakes

1 Preheat oven or hooded barbecue to 195C.

2 Line a roasting dish with foil and spray heavily with oil.

3 Lightly cut the lamb skin in a criss-cross pattern, turn over and make approximately 10 incisions in and around the bone area.

4 Insert two anchovies, two lemon strips and one mint leaf in each incision.

5 Turn the lamb back over, rub in the anchovy oil and pour over the honey.

6 Season with the sumac, Moroccan spice and sea salt.

7 Place in the oven or barbecue and roast for 15 minutes, then drop the heat to 155C and continue for approximately one hour.

8 Remove the lamb on to a cooling rack and rest for 20 minutes.