Marmalade-glazed lamb

Method

• 1
  Line a roasting pan with baking paper. Use a sharp knife to score the lamb crossways, curving the scores slightly. Place in the lined pan.
• 2
  Combine the marmalade, brandy, rosemary and Worcestershire sauce in a bowl. Drizzle over the lamb. Cover with plastic wrap and place in the fridge for 4 hours or overnight to marinate.
• 3
  Preheat oven to 160C. Pour the water around the lamb. Roast, basting occasionally with pan juices, for 2 hours to 2 hours 15 minutes for medium or until the lamb is cooked to your liking. Set aside for 20 minutes to rest before carving.