Ingredients
- 3 sprigs of rosemary
- 1 1/2 lemon
- 1 leg of lamb
- 1/2 lemon over the joint
- 1/2 lemons for a strong citrus flavour
- 1/4 potatoes
- 3 lb potatoes
- 1/4 pint water a corner of the roasting (into pan)
- 1 tablespoon honey
- 1 tablespoon olive oil
- 2 tablespoons rosemary (chopped fresh)
- 1/2 teaspoons honey
- some salt and pepper
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.
