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