---------- Recipe via Meal-Master (tm) v8.02
       Title: AROMATIC LAMB
  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)
            Olive oil
            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.