Seared lamb with blackberry confit | Love Fresh Berries

Ingredients

• 800 g (1¾lb.) boneless butterfly lamb leg joint
• 2 tablespoons olive oil
• 1 tablespoon clear honey
• 2 cloves garlic, finely chopped
• ½ teaspoon ground allspice
• ½ teaspoon smoked paprika
• ½ teaspoon roughly crushed black peppercorns
• Little salt
• 1 tablespoon olive oil
• 2 red onions, chopped
• 6 tablespoons red wine
• 225 g (8 oz.) blackberries