Remove as much fat from a smallish leg of lamb as possible; don’t worry if the meat starts to come undone.
Skoosh six cloves of garlic, a good handful of rosemary leaves, a teaspoon of sea salt, the juice of half a lemon and a tablespoon of olive oil and honey in your mini-chopper.
Rub the mixture into the leg of lamb and leave covered at cool room temperature for 4-6 hours. A lidded oval Pyrex is ideal for this. Then put into a warm oven (160 – 170 degrees) with a few sprigs of thyme and rosemary and half a bottle of disappointing white wine for four hours. Two hours in, add some new potatoes. Stir them every half hour or so, adding a drizzle of honey if you feel like it, or turning the oven up if nothing much is happening.
When the knife goes in easily, take the meat out to rest in foil, turn the oven up, and let the potatoes frazzle a bit with the lid off for 15 – 30 minutes.