Pre heat oven to 150°C. Take leg of lamb out of fridge and bring up to room temp for 30mins. Score fat on top and bottom of leg of lamb and put into roasting tray.

Completely cover leg of lamb with all the sun dried tomato paste, make sure to get it in all the cracks. Cover leg of lamb in The Arabian Nights Spice Blend and once completely covered pat the spice down. Keep any paste and spice that has fallen off in the roasting tray.

Slice the tops off the garlic and add to tray, with quarterly chopped onions, chopped red pepper, spread the thyme all over, cover the veg in oil, add 300ml chicken stock and 250ml of red wine. Cover in foil and put into the oven for 4 hours depending on size of lamb it might need another 30min if on the larger side.

Whilst lamb is roasting away and smelling divine make a cheeky honey glaze... mix together 5 tbsp of honey with 100ml of chicken stock and put aside.

After 4 hours take lamb out and uncover. Find that honey glaze and brush it all over the lamb and put it back in for another 30mins uncovered. After 30mins take leg of lamb out and let it rest in another tray and cover with foil for at least 30mins.

Make a red wine sauce. Put all the contents from the tray into a pot and add the remaining chicken stock and red wine Bring to a boil and let it reduce for 30mins. Add 30g of fresh mint for the last 10 mins. Strain contents into another pot and bring back to heat, thicken slightly with bisto of corn starch.

Once lamb has rested pull meat off the bone and put into a dish to serve.