Ingredients

• 2.5kg/5lb 8oz leg of lamb
• butterflied and the skin scored
• 4 tbsp chopped fresh thyme leaves
• 2 preserved lemons
• chopped
• pips discarded
• 1 tbsp drained capers
• chopped
• 4 garlic cloves
• crushed
• 4 tbsp olive oil
• 1 tbsp runny honey
• 2 tbsp chopped fresh thyme leaves
• 1 garlic clove
• crushed
• 2 preserved lemons
• finely chopped
• pips discarded
• 6 tbsp olive oil
• 4 heaped tbsp chopped fresh parsley
• 1 tbsp runny honey
• salt and freshly ground black pepper

Directions

• Lay the lamb
• skin side up
• in a shallow dish. Mix all the marinade ingredients together in a bowl and pour over the lamb
• massaging it in with your fingers. Cover and marinate in the fridge for 2–3 hours
• or for up to 12 hours if time allows.
• Preheat the oven to 220C/200C Fan/Gas 7.
• Put the lamb
• skin side up
• in a roasting tin and pour over any marinade left in the dish. Roast in the oven for 30–35 minutes
• or until dark golden and crisp on top and medium-rare in the middle. Rest
• covered in foil
• for 10 minutes while you make the dressing.
• Measure all the dressing ingredients into a bowl and season with salt and pepper.
• Carve the lamb into slices and serve hot with the lemon dressing and juices from the roasting tin.