Teriyaki roast lamb with roasted whole shallots

Simple to prepare yet deliciously flavoursome, this dish is ideal for those short of time, as the majority of the preparation can be done the day before and requires very little effort.

Preparation Time: 5 minutes (plus 24 hours marinating time)
Cooking Time: 30 - 35 minutes (plus 15 minutes resting time)
Serves: 4

Ingredients

1kg / 2.2lb Freedom Food labelled
open-boned or half leg of lamb
150ml / 5fl oz teriyaki sauce
2 tbsp runny honey
1 tbsp olive oil
12 shallots
rice and vegetables, to serve

Method

Ask your butcher to bone the lamb for you, opening it out flat. Place the lamb in a non-metallic dish. Pour over the teriyaki sauce and honey, and cover dish.

Marinade for 24 hours, turning occasionally. The meat will also marinate well in 30 minutes.

Pre-heat the oven to 250°C / 475F / Gas 9. Oil the shallots without peeling. Lay marinated lamb, skin side up, in an oiled roasting tin with the shallots (turned in the marinade) at the side. Add the marinade liquid. Roast for 25-35 minutes. Leave to stand for 15 minutes.

Slice and serve with rice and vegetables of your choice.