1/2 leg of lamb (about 1kg)
4 garlic cloves, sliced
8 small sprigs of fresh rosemary
1 orange, cut into thin slices
1 tablespoon clear honey
salt and freshly ground black pepper
1. Rinse the lamb and pat dry. Lift into a shallow non-metallic dish.
2. Make random slits all over the top of the lamb and insert slices of garlic and rosemary sprigs. Arrange the orange slices over the top and season well. Cover and leave to marinate for at least 3 hours or preferably overnight.
3. Preheat the oven to 200 C or 400 F. Lift the lamb into a roasting tin, removing the orange slices, and cook for 1 hour. Brush the top with honey and return to the oven for 30 minutes. Allow to stand for 15 minutes before carving.