Preheat oven to 180°C. In a small bowl mix together oregano, honey and mustard and season with sea salt and cracked pepper. Place the lamb into a roasting tray and baste with the honey mustard mixture ...
More on that later. Some people suggest that you leave your boiled spuds to dry overnight before you roast. This is because the best crunch is the result of the driest potato hitting the hot fat.