Serves 6

Ingredients

110ml (half a bottle) Jack Daniel's® Hot Pepper Steak Sauce

1.5 kg leg lamb

3 tbsp clear honey

2 tbsp fresh coriander, chopped

2 tbsp fresh mint, chopped

240ml water

2 tbsp gravy granules

Roasted Cumin Sweet Potatoes

1kg sweet potatoes, washed, unpeeled and cut into wedges

100ml olive or sunflower or vegetable oil

40g cumin seeds - roughly ground

20g coriander seeds - roughly ground

20g sea salt, roughly ground

30g black pepper, coarse ground

Sides

Spring greens or spinach

Butter, salt & pepper to taste

Method

For the lamb:

Use a small, sharp knife to make several 3cm-deep slits in the lamb to enable the flavours to marinate deeper. Put the lamb into a bowl and pour in the JackDaniel's® Hot Pepper Steak Sauce - massage the sauce into the meat thoroughly and cover with cling film. Leave to marinade in the fridge, turning occasionally, from 4 to 24 hours, dependent on how rich you prefer the flavour.

Remove the lamb from the fridge and place on a rack in a roasting tray for 20-30 minutes or until the meat is at room temperature.

Preheat the oven to 425°F/ 220°C/ Gas Mark 7 and place the joint into the centre of the oven to roast for 30 minutes.

After 30 minutes of cooking: mix the honey, chopped coriander and mint in a small bowl adding any additional Jack Daniel's® Hot Pepper Steak Sauce and brush all over the lamb.

Reduce oven temperature to 325°F/170°C/Gas Mark 3 and continue to roast for:

Rare - 20 minutes per Kg (9 minutes per pound)

Medium - 30 minutes per Kg (14 minutes per pound)

Well Done - 40 minutes per Kg (18 minutes per pound)

Remove the joint from the oven and cover the lamb loosely with foil to keep the joint warm. Let the meat rest for 20-30 minutes before carving.

Roasted Cumin Sweet Potatoes:

Toss the uncooked sweet potato wedges in a large roasting tray with oil and all of the spices to coat. Place the roasting tray in the top of the oven 30 minutes before the lamb is due to finish cooking.

Roast potatoes for 30-45 minutes turning occasionally with a metal spatula. Once the lamb has been removed; Turn the oven up to 350°F/180°C/ Gas 4 for the last 15 minutes until sweet potatoes are crispy, golden brown and tender.

Gravy:

Pour water into the roast lamb juices in the hot roasting tray to deglaze and then pour the mixture into a pan. Bring to the boil and add meat gravy granules and moreJack Daniel's® Hot Pepper Steak Sauce (to taste) until the gravy thickens.

Serve the carved lamb with the gravy, cumin roasted sweet potatoes and buttered wilted spring greens or spinach.

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