Nothing says "Sunday lunch" quite like roast lamb. Instead of the traditional rosemary, garlic & lemon combination I decided to lean towards the warmer Moroccan flavours to ensure my lamb paired perfectly with the nutty hummus I have been craving. The sweetness of the meat couples perfectly with the honeyed flavours of exotic spice; cumin, clove, star anise, cinnamon, coriander seed, all spice, ground ginger, black peppercorns, fresh rosemary and lemon zest were all ground into a fragrant pulp. The lamb was coated in olive oil and rubbed with the spice mix. I then poured a glut of beautiful, raw honey all over the leg, squeezed two juicy lemons over it and popped it into a very hot oven.