Heat olive oil over low heat until warm and add rosemary, honey, and shallots.
Remove from heat and allow the mixture to infuse until completely cool.
Strain the oil through a sieve, pour it over the lamb, and marinate in the fridge for 24 hours.
Preheat the oven to 180°C.
Remove lamb from marinade, season with salt, and sear in a hot pan for 2–3 minutes until brown.
Roast the lamb on a tray for 5–7 minutes until cooked but pink in the middle.
Remove from the oven and let the meat rest for 10 minutes.
Carve the lamb into 10 slices and thread each onto a rosemary stem.
Season with black pepper and serve.