Roast Lamb Glazed with Apricot

Preheat the oven to 190°C / 375°F / Gas 5. Cut small slits all over the skin of the lamb with the point of a sharp knife and push tiny sprigs of rosemary into the holes. Lift the lamb into a roasting tin, arrange the lemon and garlic halves around it and spoon over the olive oil.

Roast in the oven for 45 minutes, basting occasionally with the juices in the tin.

Mix together the apricot jam and soy sauce. Remove the lamb from the oven and brush the soy mixture over it. Return to the oven and roast for a further 45 minutes or until the meat is cooked to your liking. Cover the lamb loosely with foil and leave to stand in a warm place for 15 minutes to allow the juices to flow back into the meat and make it easier to carve.