Aromatic Lamb

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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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