Some years ago I worked alongside veteran television cook Graham Kerr and he always insisted on young meat, such as lamb, being well cooked and not served underdone. I've become quite a staunch disciple in this regard - I think lamb is much more tender and flavoursome given those extra few minutes in the oven. This recipe is simple to prepare and tastes delicious served with fresh seasonal vegetables or salad and, of course, new-season potatoes.

Ingredients

• 1 whole leg of lamb
• ¼ cup mellow or seasoning honey
• 2 tblsp lemon pepper seasoning
• 2 tblsp chopped fresh rosemary
• 2 tsp minced garlic
• 1½ cups riesling
• 1½ cups chicken stock
• 2 tsp cornflour (optional)

Method

1. Remove lamb from fridge, cover and leave to stand at room temperature for 30 minutes.
2. Slash the top of the leg with a sharp knife, making shallow cuts. In a bowl mix together the honey, lemon and pepper seasoning, rosemary and garlic and spread half of this evenly over the lamb. Place on a shallow roasting tray.
3. Preheat the oven to 220ºC, place lamb in the lower middle section and immediately turn down the temperature to 160ºC. Cook for 30 minutes.
4. Brush the lamb with the remaining honey and lemon mixture and cook for a further 30 minutes. Pour the riesling into the roasting pan and return the lamb to the oven for another 1½ hours (the total cooking time is 2½ hours).
5. Remove the lamb from the roasting pan, cover with foil to keep warm and set aside (see Cook's Tips). Add the chicken stock to the roasting pan and gently heat. To thicken the jus, mix the cornflour with a little water to make a thin paste and add to the pan, stirring continuously until the mixture is smooth. Carve the lamb and serve with seasonal vegetables and the jus.

Cooks Tips

Always allow roast meat to rest well before carving. This ensures a lovely juicy roast. If the topping on the lamb begins to darken too much, cover with a piece of baking paper or foil