2 cloves of garlic, finely chopped

Leaves from 2 sprigs of rosemary

Zest of 1 orange

2 tbsp orange marmalade

1 tbsp olive oil

Preheat the oven to 180 degrees centigrade.

 

Pour the oil into a small bowl, and mix in the chopped garlic, rosemary leaves and orange zest. Using a sharp knife, score deep slits into the meat in a criss-cross pattern. Rub the oil mixture into the surface all around the meat and down into the slits.

 

Place the joint onto a roasting tray and put it in the oven. Roast for 25 minutes per 450g, plus 25 minutes extra - this will leave your lamb pink in the middle. If you prefer your lamb well done, roast for 30 minutes per 450g plus 30 minutes extra. Don't forget to also allow 20 minutes for the lamb to rest before carving.

 

20 minutes before the end of your cooking time, spread the marmalade over the meat to glaze.

 

Rest the meat, then serve with roast potatoes and seasonal vegetables.

 

For an extra citrus kick, try adding the juice from the orange or a bit more marmalade to your gravy.