The preparation

• Make incisions of about 2cm on the upper part of the lamb.
• In a bowl mix together the honey, curry, lemon juice and oil. Brush the lamb with this mixture, lay in a deep dish then pour in the rest of the preparation. Cover and let marinate in the refrigerator for about 4 hours.
• Preheat your oven to 240°C.
• Lay your lamb in an oven-friendly dish and add the potatoes and carrots cut into rings. Let cook for 10 minutes.
• Then lower the oven temperature to 200°C and continue cooking for 30 minutes.
• Coat the lamb several times while it’s cooking with the honey-based sauce.
• Make incisions of about 2cm on the upper part of the lamb.
• In a bowl mix together the honey, curry, lemon juice and oil. Brush the lamb with this mixture, lay in a deep dish then pour in the rest of the preparation. Cover and let marinate in the refrigerator for about 4 hours.
• Preheat your oven to 240°C.
• Lay your lamb in an oven-friendly dish and add the potatoes and carrots cut into rings. Let cook for 10 minutes.
• Then lower the oven temperature to 200°C and continue cooking for 30 minutes.
• Coat the lamb several times while it’s cooking with the honey-based sauce.