Garlic & Rosemary Roast Lamb with Spiced Yogurt

Garlic and Rosemary Lamb roast



  • 1.6kg leg of lamb
  • 3 garlic cloves, peeled, halved
  • 2 tablespoons fresh rosemary leaves
  • (1/4 cup) olive oil
  • 1kg chat (small)  potatoes, halved
  • Vegetables of choice (red capsicum, carrot, beans)
  • Salt, to season

Spiced Yogurt

  • 1 cup Chris’ Traditional Greek Yogurt
  • 2 tbsp olive oil
  • 1 tbsp fresh lemon juice
  • 1 tsp salt
  • 1 tsp chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon black pepper
  • Dash of cinnamon


  1. Preheat oven to 200°C. Cut six slits, 2cm deep and 2cm long, into the lamb. Press one piece of garlic into each slit. Place the lamb in a large roasting pan. Sprinkle evenly with rosemary and drizzle over 1 tablespoon of oil. Season with salt and pepper. Roast in oven For 15 minutes.
  2. Remove from oven and place the potato and vegetables, in a single layer, around the lamb. Drizzle the remaining oil over the potato. Season with salt and pepper. Roast in oven for a further 1 hour for medium or until cooked to your liking.
  3. Transfer the lamb to a plate and cover with foil. Set aside for 10 minutes to rest. Turn potato and roast in oven for a further 10 minutes or until crisp. Transfer to a bowl. Cover with foil to keep warm.
  4. To make the spiced yogurt, mix all ingredients together until combined.
  5. Thickly slice the lamb across the grain. Serve with potato

Garlic and Rosemary Lamb roast

Rosemary Garlic Lamb