Aromatic Lamb

Directions

1. 1
   Put the leg of lamb into a large roasting pan.
2. 2
   Bruise the leaves of 2 or 3 sprigs of rosemary and sprinkle them over the meat.
3. 3
   Add plenty of pepper and 1 tablespoon honey.
4. 4
   Rub the mixture into the meat with your hands.
5. 5
   Then rub half a lemon over the joint, squeezing the juice on to the meat as you do so.
6. 6
   Do not add any salt.
7. 7
   Leave to marinate for 4 to 24 hours.
8. 8
   Peel and quarter the potatoes, then arrange them in a single layer round the lamb.
9. 9
   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.
10. 10
    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.
11. 11
    Drizzle on 1 1/2 teaspoons honey and 1 tablespoon olive oil, then dot with 1 oz butter.
12. 12
    Bake at 425F (220C) (220 C) gas mark 6 for a further 1 to 1 1/4 hours.
13. 13
    The ingredients will become gilded and will burnish to a rich brown in places.
14. 14
    Lift the meat and turn the potatoes occasionally, and if necessary, add a little boiling water to the pan to prevent drying out.