Teriyaki Roast Lamb
1kg/2.2lb open boned or open boned small whole leg of lamb
150ml teriyaki sauce
2 tablespoons runny honey
1 tablespoon oil
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. Marinade for 24 hours, turning occasionally. (If you forget, don't worry. It's nice with only 1/2 hr marinating too).
Pre-heat the oven to 250C/475F/Gas 9.
Lay marinated lamb skin side up, in an oiled roasting tin. Add the marinade liquid. Roast for 25-30 minutes. Leave to stand for 20 minutes.
Slice and serve.