Greek Aromatic Lamb

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

1. 1

   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.