1.5–2kg leg of lamb
10 garlic cloves, peeled
10 rosemary sprigs
500ml natural yoghurt
salt and pepper
1kg baby potatoes, parboiled and halved
olive oil for frying
1 bunch of thyme
Preheat the oven to 250°C. Using a small paring knife, slice 10 slits in the leg of the lamb and push one clove of garlic and one sprig of rosemary into each hole.
Place the lamb on a roasting tray and cover generously with the yoghurt.
Season with salt and pepper, and roast for 35 minutes for a medium rare wellness. Set aside to rest for 15 minutes before carving.
In the meantime, shallow fry the baby potatoes in a little olive oil and thyme until golden brown. Season with salt and serve with slices of the roast lamb. Serves 8
Recipe Peter Gottgens Photograph Micky Hoyle
This recipe originally appeared in HL Food 2014