Aromatic Lamb



INGREDIENTS:

1 Leg of lamb (about 4 lbs)

3 lb Potatoes (about 5 oz each)

1 Lemon (may be doubled)

Honey

olive oil

butter 

Rosemary, thyme & oregano

DIRECTIONS:

1. 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 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.

2. 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 flavour. 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 1-1/2 teaspoons honey and 1 tablespoon olive
oil, then dot with 1 oz butter.  Bake at 425 F (220 C) gas mark
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.



Aromatic Lamb