Categories: Lamb, Main dish 
      Yield: 8 servings 
  
      1    Leg of lamb (about 4 lbs) 
      3 lb Potatoes (about 5 oz each) 
      1    Lemon (may be doubled) 
           Honey 
           Olive oil 
           Butter 
           Rosemary, thyme & oregano 
  
  Put the leg of lamb into a large roasting pan.  Bruise the leaves of 
  2 or 3 sprigs of rosemary and sprinkle them over the meat.  Add 
  plenty of pepper and 1 tablespoon honey.  Rub the mixture 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.  Do not add any salt.  Leave 
  to marinate for 4 to 24 hours. 
      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 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 
  tablespoons chopped fresh rosemary, at least 1 teaspoon each fresh 
  chopped thyme and oregano, and some salt and pepper.  Drizzle on 
  1-1/2 teaspoons honey and 1 tablespoon olive oil, then dot with 1 oz 
  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.