Method
- Bring the lamb to room temperature, splay it open and flatten evenly, scoring any thicker areas.
- Combine the remaining ingredients into a marinade, season well, and rub all over the lamb. Marinate for at least 30 minutes, or overnight in the fridge.
- Preheat the oven to 220°C (200°C fan), Gas Mark 7, and line a baking tray.
- Sear the lamb skin-side down in a hot pan until well browned all over, about 10 minutes.
- Transfer to the tray and roast for 15–20 minutes, longer if you prefer it medium or well done.
- Meanwhile, combine all the salsa ingredients and stir well.
- Rest the lamb, covered, for 10 minutes before carving. Serve with the salsa.
