• Trim the fat - Use a pairing knife and trim excess fat from the leg of lamb. Pat it dry and set aside.
• Make the marinade - You can put all the marinade ingredients in a food processor and blend until smooth.

  Alternatively, if you use a mortar and pestle, like me, start by crushing the salt and pepper, followed by the garlic and thyme. Then, add the cumin, paprika, and olive oil.
• Marinate - Generously rub the marinade mixture all over the lamb, inside and all around. Leave to marinate for 15 minutes on the counter while you preheat the oven or up to overnight in the fridge.
• Lemon honey glaze - In a small bowl, combine the honey, lemon and zest, salt, and pepper. And set aside.

Roast the lamb

• Preheat the oven to 190°C/ 375°F Gas Mark 5 for at least 20 minutes.
• Roll the lamb and use butcher's twine to tie it together (see video). Place the lamb on the roasting pan on the rack, along with the fresh herbs (thyme and rosemary).
• Brush the lamb with the prepared honey lemon glaze.
• Roast for about 65 to 70 minutes or until the desired doneness. Baste it once in between with the honey lemon glaze. Mine took about 70 mins

  - Medium rare - between 130 F to 135 F, approximately 20 minutes per pound

  - Medium - between 135 F to 140 F, approximately 22 to 23 minutes per pound

  - Medium well - between 145 F to 150 F, approximately 25 minutes per pound.

  - Well Done is between 155 to 165 F, or approximately 30 minutes per pound.
• When it reaches the desired doneness, remove it from the oven. Move the lamb to a serving platter and cover with aluminum foil. Let it rest for at least 20 minutes to help the juices settle.

Gravy

• Place the roasting rack on medium-low heat with 1/2 cup water. Add the wine or broth and use a flat spatula to deglaze the pan, scraping as much as possible, but avoid the burnt parts.
• Then, add the flour and continue to cook until it thickens. Strain the gravy through a sieve or mesh and discard the rest. Pour the gravy in a sauceboat and serve with the lamb.