Step 1

Place lamb on an ovenproof rack over a large roasting pan lined with baking paper. Using the tip of a sharp knife, make several 8cm-long scores in the lamb. Combine spices, ginger, garlic, lemon zest, oil and 2 tsp salt flakes in a bowl. Rub spice mix into lamb, then chill overnight or for at least 4 hours to marinate.

Step 2

One hour before roasting, remove lamb from fridge to come to room temperature. Preheat oven to 200°C.

Step 3

Roast lamb for 30 minutes, then reduce oven to 170°C and roast for a further 35 minutes for medium-rare. Add tomatoes to pan for the last 20 minutes of lamb cooking time, drizzling with some of the cooking juices. Once lamb is cooked, remove from oven, cover with baking paper and foil, and set aside for 20-30 minutes to rest.

Step 4

Carve the rested lamb into slices and serve with roasted tomatoes.