- 1 leg of new season organic lamb, boned and butterflied (you can ask your local butcher to do this for you)
- 1 small jar zucchero rosato (rose petal jam)
- 3 tbsp Dijon mustard
- 2 unwaxed lemons, grated zest only
- generous bunch of fresh rosemary, stalks removed and leaves roughly chopped
- 2 tbsp extra virgin olive oil
- sea salt and freshly ground black pepper
- Preheat the oven to 180C/356F/Gas 4.
- For the rose coating, blend all of the ingredients together in a bowl, adding the olive oil last.
- Season the lamb generously with sea salt and freshly ground black pepper and spread the rose coating all over the skin, using it all up.
- Place the lamb in the preheated oven for 35 minutes.
- Remove from the oven and allow to sit for 20 minutes before slicing and serving.