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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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