Step 1

Remove lamb from fridge an hour before cooking. In a food processor, whiz  pinenuts, olives, bread, herbs and 1 clove garlic to form a chunky stuffing. Put  into a large mixing bowl and season. Add the egg, and zest and juice of 1 lemon.

Step 2

Preheat oven to 200°C (180°C fan) mark Put lamb on to a chopping board,  skin-side down. Gently cut into the leg at the thinnest part and open out like a  book. Without cutting through the meat to the board, make slits to help form it  into one flat slab. Cover with clingfilm and bash with a rolling pin to flatten  evenly. Spread stuffing on to the meat and fold the shortest edges in to enclose them. Roll meat from one short end to the other and secure with string at regular 3cm (1¼in) intervals and at each end. Put lamb into a roasting tin,  brush with oil and season well. Pour wine into the tin and roast for 15–20min per 450g (1lb).

Step 3

Crush remaining garlic clove, put in a small bowl and mix with the remaining  lemon juice and the honey. About 20min before the end of cooking, carefully  remove lamb from the oven, brush all over with honey mixture and return to oven for the remaining time. Take out and rest on a board, covered with a tent of foil,  for up to 40min.