Aromatic Lamb
Today
(3 June 2005) is the first day of the horticultural show which has
quickly been established as the most colourful and exciting event in the
Scottish gardening calendar - Gardening Scotland 2005 - at the Royal
Highland Centre, Ingliston, Edinburgh. Back for a 6th year the three day
event features some 400 exhibitors and something of interest for all
gardeners. Some 35,000 visitors are expected to attend the show by closing
time on Sunday. Don't miss the display of some 10,000 blooms in the
Floral Hall, the display of show gardens and patio gardens, and if in
need of gardening advice , experts are on hand throughout the three days
as BBC Scotland's Beechgrove Garden and BBC Radio Scotland's Beechgrove
Potting Shed host a series of programmes of interviews, demonstrations
and question and answer sessions. Visit
www.gardeningscotland.com
for full details.
Food also plays a major part in the Show and the Food Pantry at
Ingliston is where you will find inspirational cookery demonstrations
and be able to sample delicacies to delight all palates. Many people,
regardless of the size of their garden, like to have a herb section
which will be very useful for this week's recipe - Aromatic Lamb.
Aromatic Lamb (serves 8)
Ingredients: 1 leg of lamb (about 4
lbs); 3 lb potatoes (about 5 oz each); 1 lemon (may be
doubled); honey; olive oil; butter; rosemary,
thyme and oregano
Method: Put the leg of lamb into a large
roasting pan. Bruise the leaves of two or three sprigs of rosemary
and sprinkle them over the meat. Add plenty of pepper and one
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 four 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 citrus flavour. Carefully pour ¼ pint water into a corner
of the roasting pan, then sprinkle over the potatoes and lamb, about two
tablespoons chopped fresh rosemary, at least one teaspoon each fresh
chopped thyme and oregano and some salt and pepper.
Drizzle on 1½ teaspoons honey and one tablespoon
olive oil, then dot with 1 oz butter. Bake at 425F (220C) gas mark
6 for 1 to 1¼ hours. The ingredients will become gilded and will
burnish 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.
