Serves 4

½ cup honey

½ cup chicken stock or white wine

2 tsp coriander seeds, bruised

1 tsp cumin seeds

1 cinnamon stick

5 cardamom pods, bruised

8 black peppercorns

2kg leg of lamb, trimmed

3 medium quince, peeled, quartered, cored

20g butter

2 tbsp plain flour

1 cup chicken stock, extra

1 Preheat oven to 160°C. Combine honey, stock or wine, coriander seeds, cumin seeds, cinnamon stick, cardamom pods and black peppercorns in a bowl.

2 Place lamb into a roasting pan. Place quince around lamb. Drizzle sauce over lamb and quince. Season lamb with salt and freshly ground black pepper. Cover pan with foil. Roast for 3 hours or until quince is tender. Transfer quince to a plate and cover to keep warm.

3 Roast lamb for 15 minutes. Transfer to a serving platter. Arrange quince around lamb and cover to keep warm.

4 Place roasting pan over a medium heat. Melt butter in pan. Sprinkle flour over butter and stir, combining pan juices and sediment. Slowly add extra chicken stock and stir constantly until mixture comes to the boil. Strain through a fine sieve into a serving jug. Serve with lamb and quince.