** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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. Leave to marinate for 4 to 24 hours.
7. Peel and quarter the potatoes, then arrange them in a single layer round the lamb.
8. Squeeze lemon juice over the potatoes -- use at least half a lemon, or up to one and a half lemons for a strong citrus flavor.
9. 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.
10. Drizzle on 1-1/2 teaspoons honey and 1 tablespoon olive oil, then dot with 1 oz butter.
11. Bake at 425 F (220 C) gas mark 6 for a further 1 to 1-1/4 hours.
12. The ingredients will become gilded and will burnish to a rich brown in places.
13. Lift the meat and turn the potatoes occasionally, and if necessary, add a little boiling water to the pan to prevent drying out.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Butter, Potato, Natural Sweeteners, Fructose Malabsorption, Beef, Rosemary, Olive Oil, Citric Acid allergies.
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