• Take the leg of lamb out of the refrigerator 1 hour in advance of cooking.
• Preheat the oven to thermostat setting 8/240 °C.
• Mix the garlic with the oil and rosemary. Use your hands to coat the lamb all over with this mixture, rubbing well in. Season.
• Place the lamb on a rack in an oven dish. Pour in 250ml of water into the dish and place in the oven. After cooking for 15 min at 240 °C, turn the temperature down to 180 °C (thermostat setting 6) and pour the white wine into the bottom of the dish. Then allow 10 to 15 minutes of cooking time per 500 g, depending on how well cooked you want the lamb to be.
• Mix the honey and mustard. Brush on to the lamb 10 minutes before the end of cooking.
• Wrap the lamb in tinfoil and allow to rest for 10 minutes, turning after 5 min.
• Meanwhile, pour 150ml of hot water into the meat dish and deglaze the juices. Strain the sauce into a pan. Add the instant gravy mix and allow to simmer for 2 minutes on a low heat. Adjust the seasoning.
• Carve the lamb into slices, parallel to the bone and serve with the sauce.

Chef's Tip:

To keep the lamb tasty, heat the dinner plates; this will stop the slices of meat from cooling too quickly and the fat from congealing.