Rosemary Roast Lamb

Rosemary Roast Lamb

Ingredients:

1 large leg of lamb
3 lb potatoes, peeled and quartered
1 tbsp Olive oil
1 oz Butter
2 tbsp Rosemary, chopped plus 3 extra sprigs
1 tsp thyme
1 tsp oregano
¼ pint Water
Salt and Pepper
Juice of a lemon

Method:

Preheat over to 425°F.

In a large roasting tin, arrange the leg of lamb and cover with 3 crushed rosemary sprigs. Season the lamb with pepper and rub with 1 tbsp of honey and the juice of ½ of a lemon.  Leave the meat to sit for about 4 to 24 hours.

After marinating, put the potato quarters around the lamb and sprinkle lemon juice over the potato wedges. Place the water carefully in the edge of the roasting pan, then add the fresh herbs to the meat and potatoes and season with salt and pepper. Combine 1 ½ tsp honey with 1 tbsp olive oil and pour over meat and potatoes. Cut up the butter in little squares and dot around the potatoes.

Put the roasting tin in a preheated oven and roast for about 1 to 1.5 hours depending on the size of your leg of lamb. From time to time, turn the wedges and make sure the meat doesn’t stick and if necessary add additional water.