Greek Aromatic Lamb Recipe

How to make it

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• Put the leg of lamb into a large roasting pan. Bruise the leaves of the sprigs of rosemary, thyme and oregano 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 lemony flavour.
• Carefully pour ¼ pint of 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 to 1 ½ teaspoons of honey and 1 tablespoon of olive oil, then dot with 1 oz of butter.
• Bake at 425 F (220 C) gas mark 6 for a further 1 to 1 to 1 ¼ hours.
• The ingredients will become golden and will caramelize 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.