Step 1

Preheat oven to 180C/160C fan-forced.

Step 2

Make Sticky honey glaze by whisking the chicken stock with cornflour in a small pan. Add honey, soy sauce and garlic & rosemary. Cook, stirring, over medium heat until mixture boils and thickens. Stir in lemon juice.

Step 3

Using a small knife, score lamb skin all over (optional). Place lamb in a large roasting dish. Combine extra garlic & rosemary, 2 teaspoons of the oil and the extra honey all over the lamb. Roast for 20 minutes.

Step 4

While lamb is roasting, peel potatoes and cut into wedges. Toss potatoes in a large bowl with the oregano and remaining oil. Season with salt. Arrange potatoes around lamb. Brush the lamb with the honey glaze. Roast, brushing lamb with glaze every 20 minutes, for a further 1 hour 20 minutes. Set aside for 10 minutes to rest the lamb.

Step 5

Place the remaining glaze in a small saucepan over low heat. Cook, stirring often, for 2-3 minutes or until the mixture boils. Transfer to a serving jug.

Step 6

Transfer the lamb and potatoes to a large serving platter. Sprinkle the feta over the potatoes. Drizzle the warm glaze over the lamb. Serve with lemon wedges and rocket salad.