Aromatic Lamb Recipe

Ingredients

Directions

1. Put the leg of lamb into a large roasting pan.
2. Bruise the leaves of 2 or 3 sprigs of rosemary and sprinkle them over the meat.
3. Add plenty of pepper and 1 tablespoon honey.
4. Rub the mixture into the meat with your hands.
5. Then rub half a lemon over the joint, squeezing the juice on to the meat as you do so.
6. Do not add any salt.
7. Leave to marinate for 4 to 24 hours.
8. Peel and quarter the potatoes, then arrange them in a single layer round the lamb.
9. Squeeze lemon juice over the potatoes -- use at least half a lemon, or up to one and a half lemons for a strong citrus flavour.
10. Carefully pour 1/4 pint water into a corner of the roasting pan, then sprinkle over the potatoes and lamb about 2 tablespoons chopped fresh rosemary, at least 1 teaspoon each fresh chopped thyme and oregano, and some salt and pepper.
11. Drizzle on 1-1/2 teaspoons honey and 1 tablespoon olive oil, then dot with 1 oz butter.
12. Bake at 425 F (220 C) gas mark 6 for a further 1 to 1-1/4 hours.
13. The ingredients will become gilded and will burnish to a rich brown in places.
14. Lift the meat and turn the potatoes occasionally, and if necessary, add a little boiling water to the pan to prevent drying out.