- 100ml/fl oz light olive oil
- handful fresh rosemary leaves, finely chopped
- 2 tbsp orange blossom honey
- 2 shallots, very finely chopped
- 110g/4½oz lamb loin or fillet
- 10 long, sturdy rosemary stems, stripped of two-thirds of the leaves leaving a spray of leaves at the tip
- sea salt and freshly ground black pepper
- To make the rosemary oil marinade, gently heat the olive oil in a pan over a low heat until warm then add the rosemary leaves, honey and shallots. Remove from the heat and set aside to infuse until cool.
- When the oil is completely cool, strain through a sieve and pour it over the lamb. Cover and place in the fridge to marinate for 24 hours.
- Pre-heat the oven to 180C/355F/Gas 4.
- Remove the lamb from the marinade and season, to taste, with sea salt. Heat a pan over a high heat and sear the lamb for 2-3 minutes, turning occasionally, until brown on all sides. Transfer to a baking tray and roast in the oven for 5-7 minutes, or until the lamb is cooked but still pink in the middle.
- Remove from the oven and set aside to rest for 10 minutes.
- To serve, carve the lamb into 10 slices and thread each slice onto a rosemary 'skewer'. Season, to taste, with freshly ground black pepper.