Prepare the lamb

1. Step 2 Preheat the oven to 180°C (160°C fan), pat the lamb dry, season lightly with sea salt and black pepper, then rub with the chopped garlic and Dijon mustard.

Wrap in streaky bacon

1. Step 4 Lay the DukesHill streaky bacon over the lamb, slightly overlapping, to create a blanket of flavour and moisture as it roasts.

Roast

1. Step 6 Place the lamb in a roasting tin and cook for 1 hour 35–50 minutes, depending on how pink you like it: medium – around 1 hour 40 minutes (internal temperature 50°C); medium-well – around 1 hour 55 minutes (internal temperature approx. 60°C); if the bacon begins to brown too quickly, cover the lamb loosely with foil.

Glaze and finish

1. Step 8 Brush generously with DukesHill Honey & Mustard Glaze for the final 20 minutes of cooking, allowing the bacon to become beautifully bronzed and sticky.

Rest

1. Step 10 Remove from the oven, cover loosely with foil, and rest for 20 minutes, then finish with fresh rosemary sprigs just before serving.

To Serve

1. Step 12 Garlic & Parmesan Mash: Warm through DukesHill Garlic & Parmesan Mashed Potato until rich, smooth and piping hot - the perfect partner to the honey-glazed lamb.

1. Step 13 Spring greens with garlic butter: Add the Ampersand butter and crushed garlic to a pan, then toss through your spring greens until just wilted and glossy, seasoning to taste with black pepper.

Chef’s Tips

1. Step 15 Protect the bacon: If the streaky bacon begins to brown too quickly, cover the lamb loosely with foil for the remainder of the roasting time.

1. Step 16 Glaze at the end: Add the Honey & Mustard Glaze only for the final 20 minutes to prevent it from catching while still achieving a beautifully sticky finish.

1. Step 17 Rest before carving: Allowing the lamb to rest ensures the meat stays tender and juicy when sliced.