Garlic, Rosemary Leg of Lamb
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