Mustard honey glazed lamb leg - a short cut version

1. Score a cris-cross pattern, half to an inch deep, depending on thickness of the leg, all round.

2. In a wide bottom pot large enough for the leg, bring to boil an inch deep of half stock, half white wine, 10 cloves, a handful of rosemary twigs, a few bay leaves, salt and white pepper, simmer for 15 minutes.

3. Place the leg in the pot, simmer with the lid slightly open for 10 minutes, turn the leg over and simmer for another 10 minutes, add liquid if the juice is getting low, the aim is to end up with a small cup of reduced sauce for serving. Adjust cooking time according to the thickness of leg, use a thermometer to check the middle temperature of the leg (50˚C for medium, 70˚C for well done). 
 4. Place lamb leg in a baking tray, mix 2 tbsp of mustard with 1 tbsp of honey, spread all over lamb, grill in a very hot oven until golden brown, around 2 minutes.