food, Recipes

Garlic, Rosemary Leg of Lamb

Micky Hoyle


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



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