Preheat the oven to 200C/180C fan.
Make the lamb marinate by mixing all the ingredients together.
Using a small knife, pierce the leg of lamb all over and rub in the marinade.
Place the lamb on a roasting tray and set it to one side.
To make the Hassleback potatoes, place two wooden spoons on a chopping board.
Place the potatoes one at a time between the handles. Using a sharp knife, cut the potatoes very thinly and vertically almost all the way through - the knife will stop slicing when it meets the spoons.
Once all the potatoes are cut, drizzle with oil and season.
Place them on the tray with the lamb and this goes into the oven for 1 hour 15 minutes for a medium-well roast lamb.
Once cooked, remove the lamb and allow it to rest for 20 minutes before slicing.
To make the yoghurt sauce, add the Glenilen Farm Natural Yoghurt to a bowl with the garlic, mint, salt and lemon zest. Mix to combine and keep chilled until needed.
I like to serve the lamb with a green salad, using McCormack's Farm spinach and rocket and use the garlic and mint yoghurt as a salad dressing.
You can also pair you roast lamb with your favourite vegetables.
