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1
Put the leg of lamb into a large roasting pan.
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2
Bruise the leaves of 2 or 3 sprigs of rosemary and sprinkle them over the meat.
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3
Add plenty of pepper and 1 tablespoon honey.
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4
Rub the mixture into the meat with your hands.
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5
Then rub half a lemon over the joint, squeezing the juice on to the meat as you do so.
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6
Do not add any salt.
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7
Leave to marinate for 4 to 24 hours.
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8
Peel and quarter the potatoes, then arrange them in a single layer round the lamb.
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9
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.
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10
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.
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11
Drizzle on 1 1/2 teaspoons honey and 1 tablespoon olive oil, then dot with 1 oz butter.
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12
Bake at 425F (220C) (220 C) gas mark 6 for a further 1 to 1 1/4 hours.
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13
The ingredients will become gilded and will burnish to a rich brown in places.
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14
Lift the meat and turn the potatoes occasionally, and if necessary, add a little boiling water to the pan to prevent drying out.
