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
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.