Rosemary and honey roast lamb

Heat the oven to 200c/fan 180c/gas 6. Put onions in a roasting tray with 4 tbsp water. Sit a 1.75k the leg of lamb on top and rub the with oil and then honey. stab the skin side of the lamb 15 times with a small, sharp knife, twisting to make small holes. Stuff a handful of small rosemary sprigs into the holes. Season well.

Roast for 1 hour 15 minutes for mediumrare, or 1½ hours for medium. Baste the lamb 3-4 times with the juices in the base of the tin as it cooks and cover the skin with foil if it starts to get too dark.

Once cooked, rest on a plate or board for 20-30 minutes under foil.