Stir together the marinade ingredients
and season with ½ tsp ground black
pepper and 1½ tsp flaky salt. Slash the
lamb several times on both sides, then
massage the marinade all over it. Seal
into a large food bag or non-metallic
container and chill overnight (or at least
for a few hrs). Let the lamb sit at room
temperature for 1 hr before roasting.
Heat oven to 220C/200C fan/gas 7.
Put the lamb into a foil-lined roasting
tin and roast for 20 mins. Turn the
oven down to 190C/170C fan/gas 5 and
roast for 1 hr 20 mins for meat that’s
pink near the bone. Cover loosely with
foil halfway through cooking or once
the marinade has charred and the
meat looks golden.
Leave the lamb to rest for 20 mins
before carving, then serve with lentil & tomato and cucumber salads (see related recipes).