Begin by deboning the leg of lamb. You can also ask your butcher to do this for you if you don't want to do it yourself.
Place a 2 kilo leg of lamb on a cutting board, skin side down.
Insert the knife into the flesh right next to the bones and start making little cuts. The meat will release from the bones and sort of lead you in the process.
Continue making little cuts until the bone comes loose.
Break the leg bone apart at the joint, leaving the lower leg bone in place, it makes for a nicer presentation.
Place a sheet of parchment under the lamb and start cutting the thicker parts of the meat to help it spread open. Try to even it out as much as possible to make it easier to roll.
Score the meat on the inside, so all of the lovely marinade can seep in to all of the scorings and soak up all of the flavor while roasting. Cut some of the fat into little pieces and place it in between the meat.
Careful! Don’t score all the way down and cut the outer layer of meat. Just on the inside.
For the lamb marinade:
In a food processor, add 50 ml of olive oil, rosemary leaves, the rind from one lemon, 2 cloves of garlic, salt and pepper.
Beat until all of the ingredients have broken down and combined completely.
Pour all of the marinade over the inner side of the lamb.
Spread it all over the meat and push it into the scores you made.
Roll into a log. Tie roll with some kitchen twine to make sure it doesn't open up while roasting.
Wrap in aluminum foil.
Roast for 2 ½ hours, until meat is tender and juicy.
For the glaze:
In a saucepan, add 50 g honey, 50 g soft brown sugar and the rind of 1 lemon.
Place over heat and stir until the sugar melts completely.
You can add this glaze to any meats you want to roast or bbq It gives the meat a rich, deep color and caramelization. Make sure you add it to the meat when it is almost done so it doesn’t burn! Sweet glazes burn easily.
When the meat is ready, remove from oven.
Cut open the wrappings and pour the glaze all over the meat.
Roast for another 30 minutes.
When ready, remove from oven and remove kitchen twine. Cut into slices and serve.
For the baby potatoes:
Preheat the oven to 190* C (350* F) Fan.
Place the boiled baby potatoes in a roasting pan.
Use a sharp knife to make a crisscross slit on top of each potato.
Squeeze them slightly with your fingers to break them open a little.
Add a cube of butter, a sprig of rosemary in each opening. Season with salt and pepper.