Greek Aromatic Lamb Recipe at MyDish

Greek Aromatic Lamb

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Method

  • Put the leg of lamb into a large roasting pan. Bruise the leaves of the sprigs of rosemary, thyme and oregano 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 lemony flavour.
  • Carefully pour ¼ pint of 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 to 1 ½ teaspoons of honey and 1 tablespoon of olive oil, then dot with 1 oz of butter.
  • Bake at 425 F (220 C) gas mark 6 for a further 1 to 1 to 1 ¼ hours.
  • The ingredients will become golden and will caramelize 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.

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    Ingredients

    • 4 pound Leg of Lamb
    • 3 pounds Potatoes. about 4 to 6 ounce each
    • 1 Whole lemon
    • 2 tablespoons Honey. Preferably Greek
    • 2 tablespoons olive oil
    • 1 ounce Butter
    • 2 sprigs fresh rosemary
    • 1 sprig fresh thyme
    • 1 sprig Oregano. I like to use the Greek or Italian dried oregano

    By Views 2979  Added Fri Jan 9 2009


    Oh what a beautiful dish, almost identical to the one Maureen and I used to have at the The Bakery Restaurant on the Greek island of Spetses

     

    Oh what a beautiful dish, almost identical to the one Maureen and I used to have at the The Bakery Restaurant on the Greek island of Spetses (This restaurant is on the top floor above one of the island's more popular patisseries). We tried it at Wilt Read More

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