There is no one definitive answer to this question, as there are many different ways to prepare aromatic lamb. Some recipes may call for marinating the lamb in aromatic spices and herbs overnight, while others may simply call for rubbing the lamb with a spice mixture prior to cooking. In general, aromatic lamb recipes typically result in a flavorful and tender dish that is perfect for entertaining or for a special occasion.
Put the leg of lamb into a large roasting pan.
Bruise the leaves of 2 or 3sprigs of rosemary and sprinkle them over the meat.
Add plenty of pepperand 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 asyou 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 layerround the lamb.
Squeeze lemon juice over the potatoes use at least halfa 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, thensprinkle over the potatoes and lamb about 2 tablespoons chopped freshrosemary, at least 1 teaspoon each fresh chopped thyme and oregano, andsome salt and pepper.
Drizzle on 1-1/2 teaspoons honey and 1 tablespoonolive oil, then dot with 1 oz butter.
Bake at 425 F (220 C) gas mark 6 fora further 1 to 1-1/4 hours.
The ingredients will become gilded and willburnish to a rich brown in places.
Lift the meat and turn the potatoesoccasionally, and if necessary, add a little boiling water to the pan toprevent drying out.
Source: Philippa Davenport in Country Living (British), May 1987.
Typedfor you by Karen Mintzias .
Ingredients
Directions
Put the leg of lamb into a large roasting pan.
Bruise the leaves of 2 or 3sprigs of rosemary and sprinkle them over the meat.
Add plenty of pepperand 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 asyou 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 layerround the lamb.
Squeeze lemon juice over the potatoes use at least halfa 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, thensprinkle over the potatoes and lamb about 2 tablespoons chopped freshrosemary, at least 1 teaspoon each fresh chopped thyme and oregano, andsome salt and pepper.
Drizzle on 1-1/2 teaspoons honey and 1 tablespoonolive oil, then dot with 1 oz butter.
Bake at 425 F (220 C) gas mark 6 fora further 1 to 1-1/4 hours.
The ingredients will become gilded and willburnish to a rich brown in places.
Lift the meat and turn the potatoesoccasionally, and if necessary, add a little boiling water to the pan toprevent drying out.
Source: Philippa Davenport in Country Living (British), May 1987.
Typedfor you by Karen Mintzias .
