|
|
|
| Recipe Categories: |
Lamb Recipes
|
| Average Rating: |
(7 votes)
|
| Yield: |
8 servings
|
|
| |
|
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 |
|
|
|
|
| |
|
Instructions |
|
|
|
|
|
| |
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.
|
|
|
|
ALL RIGHTS RESERVED Copyright © 2013
www.ichef.com
|
|
| |
|
 |
|
