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
- 850 gr potatoes
- 120 ml water a corner of the roasting (into pan)
- 16 ml honey
- 16 ml olive oil
- 7 gr rosemary (chopped fresh)
- 2 ml honey
- some salt and pepper
butter. Bake at 220ºC (220 C) gas mark -10ºC or a further 1 to 1- quarter 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.
