Aromatic Lamb Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 Leg: of lamb, about 4 lbs
3 lbs: Potatoes, about 5 oz each
1: Lemon, may be doubled
Honey,
Olive oil,
Butter,
Rosemary, thyme & oregano
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp