1 boneless leg of lamb
1 tablespoon honey
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon sea salt
½ teaspoon black pepper
3 pounds Yukon gold potatoes, peeled, chopped
Combine 1 tablespoon oil, honey, rosemary, thyme, oregano, salt, and pepper in a small bowl; whisk well. Brush mixture liberally over lamb to coat, rubbing mixture into meat. Cover and refrigerate 4 to 8 hours.
Preheat oven to 425°F. Remove lamb from refrigerator; allow to come to room temperature for 30 minutes. Place in a roasting pan.
Toss potatoes with remaining 1 tablespoon oil. Arrange around lamb in roasting pan.
Bake until lamb reaches an internal temperature of 140°F, about 60 to 90 minutes. Remove from oven, allow to rest 10 minutes, slice, and serve.