- 3 Pounds Baby Red Potatoes Cut in Half
- Leg Of Lamb (4-5 Pounds)
- 5 Cloves of Garlic, Cleaned and Quartered
- 5-6 Sprigs of Rosemary
- 5-6 Sprigs of Thyme
- Salt & Pepper
- 2 cups boiling water
- 3 Lemons
- 3 Tablespoons of Honey
- ½ Cup Olive Oil, divided
In a large roasting pan, add your leg of lamb. With your knife create slits all over the lamb and insert a piece of garlic in each slit. Season heavily with salt and pepper, drizzle with one half of the divided olive oil, turn the lamb over and again season with salt and pepper, olive oil and season again with salt and pepper.
Add the potatoes around the meat, evenly spread the rosemary and thyme over the lamb and the potatoes. Pour 2 cups of boiling water over the potatoes season the potatoes with salt and top off with the remaning olive oil. Squeeze 3 lemons over the lamb and pototes, drizzle the honey over the lamb and potatoes and bake in a pre-heated 400° oven for 1 ½ -2 hours or until meat is fork tender and the potatoes are done.