1 leg of lamb deboned and trimmed (1.5kg net) 3 red peppers cut into quarters and seeds removed (370g 2 tbsp olive oil Salt and black pepper Marinade 6 garlic cloves crushed Grated zest of 2 lemons 90 ml lemon juice 3 tbsp thyme leaves 90 ml olive oil Sauce 100 ml olive oil 175 g whole almonds Grated zest of 1 lemon 4 tbsp lemon juice 1 tbsp honey ½ tsp orange blossom water 15 g mint finely chopped 15 g coriander leaves

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