Greek Aromatic Roast Lamb

2 reviews, 5 star(s). 100% would make again

Ready in 5 hours

Oh what a beautiful dish, almost identical to the one Maureen and I used to have at the Bakery Restaurant on the Greek island of Spetses (This restaurant is on the top floor above one of the island's more popular patisseries). We tried it at Wilton Lodge for a dinner party, which was a triumph, so much, so that in the winter of 1992 at Norwood-West it was a great favourite


4 pound Leg of Lamb
3 pounds Potatoes; about 4 to 6 ounces each
1 whole Lemon
2 tablespoon Honey; greek of course
2 tablespoon olive oil
1 ounce Butter
2 sprigs Fresh Rosemary
1 sprig Fresh Thyme
1 sprig Oregano; we like to use Greek or italian dried oregano

Original recipe makes 10

Original recipe makes 10 Servings


You've adjusted the recipe from 10 (as originally posted) to 10 Servings. The ingredients above reflect 10 Servings, but the instructions reflect the as-posted 10. You may need to adjust the times, temperatures or quantities mentioned in the recipe below as needed.

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 of 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 ? 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 ? 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 ? 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.

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My family likes lamb and we all loved this recipe. Honey seemed odd but the mingled flavors were delicious. Potatoes were crispy and glazed with all the multi - flavored juices. We will use this recipe again.
Twisty1953 3y ago

[I posted this recipe.]
Astro-Chef 6y ago

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