Roast Lamb wth Rosemary and Honey

Huey

2 tbsp honey
2 tbsp fresh lemon juice
2 garlic cloves, crushed
freshly ground salt & pepper
1.5 kg leg of lamb
1 large oven bag
1½ tbsp rosemary leaves
12-16 large baby potatoes (chats), peeled
olive oil

Put honey, lemon juice, garlic and seasonings in a saucepan, and bring to the boil to melt the honey. Place lamb in the oven bag, pour in the marinade and add rosemary. Seal with the tie and refrigerate for up to 1 hour, if you like. Parboil potatoes in lightly salted water. Drain and scrape well with a fork to form rough edges. Season, sprinkle with oil and toss to coat well. Preheat oven to 180°C. When ready, put the bag in an oven tray, pierce 3 times with a sharp knife and cook in the oven for 1-1¼ hours, together with the potatoes (on the bottom shelf). Rest the meat before slicing and serve with cooking juices spooned over the top and potatoes on the side.