Instructions

1. Preheat the oven to 160°C.
2. Using a pestle & mortar mash the sundried tomatoes with the garlic and basil leaves into a coarse paste. Add lemon zest and the spice mixture.
3. Unroll the lamb, then spread the paste all over. Season with salt & pepper and roll it back – secure it with a piece of string or 3-4 small metal skewers.
4. Rub with olive oil, then season with salt and pepper.
5. Cut the lemon into thin rings and lay these in a roasting tin. Place the lamb on top of the lemon slices, add the onion and the wine.
6. Cover with foil and roast in the oven for 45 minutes.
7. Remove the foil, turn up the heat to 180C and roast for 15-50 minutes until brown and cooked to your liking.
8. Transfer the lamb to a plate, cover and rest.
9. Reduce the cooking jus into a thick sauce (add some stock, wine and cornflour of you like - also the jus of the resting lamb).
10. Carve and serve with your chosen side dishes and the gravy.