Preheat the oven to 220°C.

Weigh the lamb and calculate the final cooking time at 12 minutes per 450g for medium-rare, or 15 minutes per 450g for medium. Score the fat in a criss-cross pattern, then drizzle with a little Olive Oil and rub all over with NOMU Lamb Rub, Sea Salt and Black Pepper.

Place in a deep roasting pan and scatter the garlic and thyme over and around. Pour over the lemon juice and drizzle again with Olive Oil. Sprinkle with a little more NOMU Lamb Rub, then roast in the hot oven for 20 minutes.

Remove the lamb from the oven and reduce the heat to 180°C. Scatter the apples around the pan and pour the cider and honey over the lamb. Continue to roast for the calculated time. To check the lamb, insert a skewer into the thickest part of the meat, then press the meat lightly, the redder the juices, the rarer the meat.

Lift the lamb onto a carving board and cover with a piece of kitchen foil. Rest it in a warm place while you prepare the gravy.

Pour the contents of the pan, including the apples and garlic into a fine sieve set over a saucepan (see Tips). Push down with the back of a ladle to extract all the juices and flavour and then discard the pulp. Place the pan over a medium heat and add the prepared stock. Bring to a boil and let it bubble vigorously until it has thickened. Taste and adjust the seasoning, then pour into a warm serving jug.

Carve the lamb into thin slices and serve drizzled with the apple and cider gravy.

Tips: You can reserve half the apples to serve whole with the lamb if you like.