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| RECIPE FOR AROMATIC LAMB |
Title: Aromatic Lamb
Serves: 8
Ingredients:
| 1.00 | | Leg of lamb (about 4 lbs) | | 3.00 | lb | Potatoes (about 5 oz each) | | | Lemon (may be doubled) | | | Honey | | | Olive oil | | | Butter | | | Rosemary, thyme & oregano |
Instructions:
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.
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