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Aromatic
Lamb
serves
8
- 1
Leg of Lamb (about 4 lbs)
- 3
lbs Potatoes (about 5 oz. each)
- Lemon
- Honey
- Olive
Oil
- Butter
- Rosemary,
Thyme & Oregano
Put
the leg of lamb into a large roasting pan. Bruise the leaves of
2 or 3 sprigs of rosemary and sprinkle them over the meat. Add
plenty of pepper and 1 tablespoon of honey. rub the mixture into
the meat with your hands. Then rub half a lemon over the joint,
squeezing the juice on to the meat as you do so. Do not add any
salt. Leave to marinate for 4 to 24 hours. Peel and quarter the
potatoes, then arrange them in a single layer round the lamb.
Squeeze lemon juice over the potatoes -- use at least half a lemon,
or up to one and a half lemons, for a strong citrus flavor. 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. Drizzle on 1 1/4 teaspoonse honey and 1
tablespoon olive oil, then dot with 1 oz. butter. Bake at 425
F (220 C) gas mar 6 for a further 1 to 1 1/4 hours. The ingredients
will become gilded and will burnish to a rich brown in places.
Lift the meat and turn the potatoes occasionally, and if necessary,
add a little boiling water to the pan to prevent drying out.
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