Step 1

Tip your saffron into a mortar, along with a small pinch of salt. Crush the saffron with the pestle, going round and round (see video at 7:42).

Step 2

Add the hot water and leave to soak while you get everything else ready (onions, garlic, get the spices ready, slice the lemon, etc).

Step 3

Mix the marinade ingredients together and set aside.

Step 4

Preheat the the oven to 180˚C/350˚F.If you're leaving the lamb to marinate, do this later.

Step 5

Taking a small, sharp knife, make half a dozen slashes straight down into the lamb, especially around the thicker parts.

Step 6

Rub the marinade all over the lamb, pushing down into the cuts and into the meat folds.If you have time, leave the lamb to marinate a minimum of 2 hours, overnight is great and will also save you time the next day.

Step 7

Line your chosen baking dish with the sliced onions.

Step 8

Sit the lamb on the onions.

Step 9

Pour your chosen stock or water in, making sure to pour it on the onions and not the lamb.

Step 10

Cover with a foil and roast for 1 hour by which time your lamb will be almost done.

Step 11

Take the cover off and roast for another 30-60 minutes, depending on how well done you like your meat. 30 minutes will give you meat still bordering on the pink, a little like the images here. 60 minutes will give you well done.

Step 12

When the lamb is done, you'll have a delicious bit of sauce/gravy that you can serve separately. Just get rid of excessive fat from it first, if you like, but I don't bother.Leave to rest for 20 minutes, covered, in a warm place. Serve as suggested in the article above.