Categories: Meats, Lamb 
      Yield: 8 servings 
  
      1    Leg of lamb (about 4 lbs)                Olive oil 
      3 lb Potatoes (about 5 oz each)               Butter 
           Lemon (may be doubled)                   Rosemary, thyme & oregano 
           Honey                           
  
  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. 
   
  Source: Philippa Davenport in "Country Living" (British), May 1987. Typed 
  for you by Karen Mintzias