1.3 kg lamb leg, deboned
1 tablespoon flaky sea salt
3 preserved lemon quarters
4 tablespoons honey
3 tablespoons zaatar spice
2 tablespoons neutral oil
2 tablespoons green peppercorns
1 tablespoon juniper berries
zest from 1 lemon

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1.Heat the oven to 100℃.
2.Season the lamb with salt on all sides.
3.Gently remove the lemon flesh from the skin, discarding the flesh.
4.Coarsely chop the skin and place into a mixing bowl with the honey, zaatar and oil.
5.Put the peppercorns and juniper berries into a pepper mill and grind into the bowl. Mix to make a wet rub.
6.Brush the rub on all sides of the lamb leg, place it onto a baking tray and slow roast for 3 hours.
7.Remove from heat and allow to rest for 30 minutes. Finely grate over lemon zest before serving.
8.Serve with grilled lemon and seasonal baby vegetables.

Food styling, recipes & photography David Neville