Moroccan roast leg of lamb

Ingredients

1	Leg of lamb (Main)
10 fillets	Anchovies, cut into thin strips (reserve anchovy oil)
1	Lemon, peeled and cut into thin strips
10	Mint leaves
¼ cup	Liquid honey, warmed in the microwave
2 Tbsp	Sumac powder
1 Tbsp	Moroccan seasoning
1 to taste	Sea salt flakes

Directions

1. Preheat oven or hooded barbecue to 195C.
2. Line a roasting dish with foil and spray heavily with oil.
3. Lightly cut the lamb skin in a criss-cross pattern, turn over and make approximately 10 incisions in and around the bone area.
4. Insert two anchovies, two lemon strips and one mint leaf in each incision.
5. Turn the lamb back over, rub in the anchovy oil and pour over the honey.
6. Season with the sumac, Moroccan spice and sea salt.
7. Place in the oven or barbecue and roast for 15 minutes, then drop the heat to 155C and continue for approximately one hour.
8. Remove the lamb on to a cooling rack and rest for 20 minutes.