Greek Aromatic Roast Lamb
Oh what a beautiful dish, almost identical to the one Maureen and I used to have at the Bakery Restaurant on the Greek island of Spetses. We tried it at Wilton Lodge for a dinner party, which was a triumph, so much so that in the winter of 1992 at Norwood-West it was a great favourite
Oh what a beautiful dish, almost identical to the one Maureen and I used to have at the Bakery Restaurant on the Greek island of Spetses. We tried it at Wilton Lodge for a dinner party, which was a triumph, so much so that in the winter of 1992 at Norwood-West it was a great favourite
- Carbohydrate 26.447459942772 g
- Cholesterol 173.470294933 mg
- Fat 27.748543637282 g
- Fiber 3.50978754335996 g
- Protein 50.23689143927 g
- Saturated Fat 12.1699260052016 g
- Serving Size 1 1 Serving (333g)
- Sodium 157.6557006112 mg
- Sugar 22.937672399412 g
- Trans Fat 2.5175468843236 g
- Calories 562 calories
Step-by-step
- 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 of 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 ? 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 ? 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 ? 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.
Rushing the marinade phase is the primary error cooks make with this dish, often robbing the meat of the deep botanical complexity that comes from allowing the bruised rosemary, thyme, and oregano to actually penetrate the outer muscle fibers over a mandatory four-to-twenty-four-hour window. Bruising these woody herbs releases their essential oils before they encounter the fat, while omitting salt during this initial resting period prevents moisture from prematurely drawing out of the protein. When adapting the recipe for different dietary needs, substituting maple syrup for the honey works in equal measure, though it lacks the specific floral notes that caramelize under high heat. Executing this preparation requires patience, ensuring the flavors compound adequately before the pan ever enters a hot oven.
Temperature management dictates the success of roasting a four-pound leg of lamb alongside raw potatoes in the same vessel. Setting the oven to 425 degrees Fahrenheit creates the necessary thermal environment to brown the exterior fats and render the connective tissues without completely drying out the interior. Potatoes are arranged in a single layer around the meat rather than piled on top, which allows the circulating heat to crisp their edges while absorbing the downward-dripping lamb juices and citrus liquids. Turning those potato quarters periodically guarantees even browning, while monitoring the liquid levels in the base of the roasting pan prevents scorching.
Liquid additions must be handled with precision during the one-to-one-and-a-half-hour baking phase to maintain steam without boiling the potatoes. Pouring a controlled fraction of water into the corner of the pan protects the melting butter and honey from burning on the exposed metal surface. If the pan juices evaporate too quickly under the intense dry heat, supplement them exclusively with boiling water rather than cold liquid to avoid dropping the cooking temperature. This careful replenishment yields a rich, dark pan sauce that coats the meat effectively upon resting.
Visual cues serve as the ultimate indicator of doneness rather than relying strictly on the kitchen clock. The exterior components achieve readiness when the sugars from the honey and the natural starches in the potatoes caramelize into deep brown patches across the surface. Pull the roasting pan from the oven once these dark spots appear and the internal temperature reaches the desired level of doneness. Allowing the meat to rest loosely under foil for at least fifteen minutes redistributes the internal juices before carving.
