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Aromatic Lamb

 

36

Yield

8

servings

Prep

30

min

Cook

90

min

Ready

120

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 

Ingredients

1 each leg of lamb
(about 4 lbs)
*
3 pounds potatoes
1 each lemon
(may be doubled)
1 x honey
*
1 x olive oil
*
1 x butter
*
1 x rosemary leaves
*
1 x thyme
*
1 x oregano
*

Directions

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 ¼ 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 1½ teaspoons honey and 1 tablespoon olive oil, then dot with 1 oz butter.

Bake at 425℉ (220℃) (220 C) gas mark 6 for a further 1 to 1¼ 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 176g (6.2 oz)
Amount per Serving
Calories 1471% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 9mg 0%
Total Carbohydrate 12g 12%
Dietary Fiber 3g 12%
Sugars g
Protein 6g
Vitamin A 0% Vitamin C 26%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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