Instructions: Trim the lamb of any excess fat.

Place the lamb in a plastic bag.

Combine the marinade ingredients in a bowl. Mix thoroughly.

Pour over the lamb. Remove the air and seal the bag with a twist tie.

Refrigerate for 12-24 hours.

Drain the lamb and place on a rack in a roasting pan. Reserve the marinade.

Roast the lamb in a preheated oven, 170 C, for 11/4 -11/2 hours or until the lamb is cooked to your liking.

Brush with the marinade while cooking.

Remove from the oven and stand the lamb in a warm place for 10-15 minutes before carving.

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