½ teaspoon ground ginger , 1 teaspoon allspice
3 tbsp French mustard
2 tbsp sunflower oil
Fresh milled salt and black pepper
1kg /2 lb 2 oz boned leg of lamb ( on the bone if preferred )
Use your large shallow Halogen roasting tin
If your Halogen is slow to get up to full power, you can preheat it to 190°C
Mix the ground allspice and ginger, mustard, oil and seasoning into a paste in a bowl.
Trim off any excess fat. Then using a sharp knife, make several deep cuts into the meat all round.
Rub the mixture all over the lamb, push it into the cuts.
Put the lamb into the roasting tin and cover with foil. Secure the foil to avoid it floating around !
Put it into the hot oven (low rack) and cook for just 20 minutes. Turn it over, cover and cook a further 20 minutes. Again, turn the lamb over, open the foil and cook a further 10-15 minutes or until browned, piping hot and cooked through.
Leave it to rest for 10 minutes before carving.
Serve sliced with the pan juices spooned over.