Teriyaki Roast Lamb

Prue Leith



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.