Roast Marinated Lamb with Liquorice

In France, as in Spain, we use liquorice root quite a lot. In fact, I remember as a young boy buying liquorice root and chewing it on my way to school, then keeping it in my bag during lessons and getting it out again to chew on my way back home – great memories! In this recipe, I use it to skewer the lamb rump to infuse the meat while cooking, without the flavour becoming overpowering. The lamb is also really good served with very thin strips or “tagliatelle” of courgette (zucchini) sautée