Greek Roasted Leg Of Lamb & Potatoes (Tent-Wrapped)

Step 1: Combine 1/4 cup olive oil and juice from 2 lemons; set aside.

Step 2: Crush together the garlic cloves and 1 teaspoon salt using a pestle and mortar. Add the herbs, lemon zest (from 1 whole lemon) cinnamon, 1 teaspoon black pepper, then crush a little more. Stir in 3 tablespoons olive oil.

Step 3: Using a sharp knife, create lots of holes all over the lamb, and rub in the paste, pushing it deep into the holes. Transfer the lamb to a large food bag, pour in the olive oil/juice mixture; gently toss bag to evenly coat the lam. Place in refrigerator and marinate 24 hours.

Step 4: The next day, take the lamb out of the fridge 1 1/2 hours before you want to cook it.

Step 5: Heat oven to 325 degrees F.

Step 6: Lay 2 long pieces of baking parchment on top of 2 long pieces of foil – one widthways, the other lengthways to form a cross. Pop the potatoes in the center of the parchment and toss with the remaining oil and some seasoning. Bring up the sides of the foil, then pour the marinade from the lamb over the potatoes, the throw in the bay leaves.

Step 7: Set the lamb on top of the potatoes. Season the lamb and potatoes generously with salt and pepper. Scrunch the foil together tightly to completely enclose the lamb. Lift into a greased roasting pan. Roast in the oven for 4 to 4 1/2 hours or until very tender.

Step 8: Remove roasting pan from the oven and increase the temperature to 425 degrees F. Unwrap the parcel and scrunch the foil and parchment under the rim of the tin, baste the lamb with the juices and return to the oven for a further 20-30 minutes until browned.

Step 9: Remove the lamb from the roasting pan, wrap in foil and allow to rest.

Step 10: Turn the potatoes over and return to the oven, roast until browned (about 17-20 minutes).

Step 11: Serve roasted lamb and potatoes with mint yogurt.