Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Leg of lamb (about 4 lbs) Olive oil
3 lb Potatoes (about 5 oz each) Butter
1 Lemon (may be doubled) Rosemary, thyme and oregano
Honey

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.
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.

Source: Philippa Davenport in "Country Living" (British), May 1987.
Typed for you by Karen Mintzias

Browse by categories