Рецепт Aromatic Lamb
by Global Cookbook

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Ингредиенты

3 lb Potatoes (about 5 ounce each) Lemon (may be doubled) Honey Extra virgin olive oil Butter Rosemary, thyme & oregano

Put the leg of lamb into a large roasting pan. Bruise the leaves of 2 or possibly 3 sprigs of rosemary and sprinkle them over the meat. Add in plenty of pepper and 1 Tbsp. honey. Rub the mix 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. Don't add in any salt. Leave to marinate for 4 to 24 hrs.
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 possibly 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 Tbsp. minced fresh rosemary, at least 1 tsp. each fresh minced thyme and oregano, and some salt and pepper. Drizzle on 1-1/2 tsp. honey and 1 Tbsp. extra virgin olive oil, then dot with 1 ounce butter. Bake at 425 F (220 C) gas mark 6 for a further 1 to 1-1/4 hrs. 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 in a little boiling water to the pan to prevent drying out.