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Ingredientes
- 1 x Leg of lamb (about 4 lbs)
- 3 lb Potatoes (about 5 ounce each) Lemon (may be doubled) Honey Extra virgin olive oil Butter Rosemary, thyme & oregano
Direcciones
- Put the leg of lamb into a large roasting pan. Bruise the leaves of 2 or possibly 3 sprigs of rosemary and sprinkle them over the meat. Add in plenty of pepper and 1 Tbsp. honey. Rub the mix 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. Don't add in any salt. Leave to marinate for 4 to 24 hrs.
- 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 possibly 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 Tbsp. minced fresh rosemary, at least 1 tsp. each fresh minced thyme and oregano, and some salt and pepper. Drizzle on 1-1/2 tsp. honey and 1 Tbsp. extra virgin olive oil, then dot with 1 ounce butter. Bake at 425 F (220 C) gas mark 6 for a further 1 to 1-1/4 hrs. 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 in a little boiling water to the pan to prevent drying out.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 127g | |
| Recipe makes 8 servings | |
| Calories 98 | |
| Calories from Fat 1 | 1% |
| Total Fat 0.11g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Potassium 537mg | 15% |
| Total Carbs 22.29g | 6% |
| Dietary Fiber 2.8g | 9% |
| Sugars 1.0g | 1% |
| Protein 2.58g | 4% |
