QUICK &EASY TERIYAKI LAMB

THIS is one of the best ways to roast lamb. No need to make gravy — the juices and the teriyaki sauce do that. The lamb can be a whole leg opened up if you prefer — same cooking times (it is the thickness, not the weight, that determines the length of time in the oven). English lambs are bigger than New Zealand ones. If using a small leg or shoulder, reduce the cooking times by five minutes. Get the butcher to ‘open bone’ the lamb for you.

SERVES 6-8

1 whole English shoulder or leg of lamb, open boned Oil, for greasing 200ml teriyaki sauce 2 tbsp runny honey OPEN the lamb out flat on a board. Score the skin side lightly with a sharp knife and place the lamb into an oiled roasting tin. Pour over the teriyaki sauce and honey. Turn the lamb in the marinade. Leave for an hour or ideally overnight. If you forget don’t worry. It’s good with only ½ hour marinating, too. Heat the oven to 220c/fan210c/gas 7. Turn the lamb in the marinade again and leave skin side up. Roast for 25 minutes for rare, 30 minutes for medium rare, 35 minutes for medium. Then remove from the oven and put it on a carving board with a piece of foil and a folded tea towel on top to keep warm. Allow to rest for 20 minutes. When ready to serve, slice the lamb, adding any juices to those in the roasting pan. Reheat the juices and transfer to a jug.