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Name: Aromatic Lamb
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: olive oil; 1 Leg of lamb (about 4 lbs); Honey; Rosemary, thyme & oregano; 3 lb Potatoes (about 5 oz each); Butter; 1 Lemon (may be doubled)

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INGREDIENTS

olive oil
1 Leg of lamb (about 4 lbs)
Honey
Rosemary, thyme & oregano
3 lb Potatoes (about 5 oz each)
Butter
1 Lemon (may be doubled)

Servings

INSTRUCTIONS

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.

NOTES

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Aromatic Lamb

olive oil
1 Leg of lamb (about 4 lbs)
 Honey
 Rosemary, thyme & oregano
3 lb Potatoes (about 5 oz each)
 Butter
1 Lemon (may be doubled)

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.

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Nutrition

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Serving Size: 1 Serving (179g)
Recipe Makes: 8 Servings

Calories: 53
Calories from Fat: 43 (81%)

Amt Per Serving		% DV

	Total Fat 4.8g	6 %
	Saturated Fat 1.4g	7 %
	Monounsaturated Fat 2.8g
	Polyunsanturated Fat 0.4g
Cholesterol 3.8mg		1 %
Sodium 10.4mg		0 %
Potassium 2.3mg		0 %
Total Carbohydrate 2.9g		1 %
	Dietary Fiber 0g	0 %
	Sugars, other 2.9g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 53

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