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This recipe was uploaded by cookwitch
Also make smaller holes and poke slices of garlic into the holes.
Place in a large roasting tray fat side up.
Heat this marinade mixture gently in a pan until the garlic puree has dissolved and the sauce is runny.
Pour this all over the lamb, making sure it gets into the slashes.
Roast at Gas 9 for 10 minutes, this sets the glaze, then turn down to Gas 5 and roast for 20 minutes per pound, plus an extra 20.
Baste only twice during that time. The honey will catch and it will go very dark.
Take it out, wrap in foil and let it rest for about 30 minutes. It makes it much easier to carve.