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Recipe Name: Aromatic Lamb Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Main dish Comments:
Preparation Time:
Number of Servings: 8

1 Leg of lamb, about 4 lbs
3 Pound(s) 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. From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 498
Calories From Fat: 270
Total Fat: 30.3g
Cholesterol: 106.5mg
Sodium: 76.6mg
Potassium: 1016.9mg
Carbohydrates: 31.9g
Fiber: 3.7g
Sugar: 3.5g
Protein: 24.6g

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