Ingredients

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

Method

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   READ MORE: Spinach with fresh paneer Quaff an orange wine Ricotta, sweetcorn pancakes