Butterflied Greek Leg of Lamb — Barossa Fine Foods

Ingredients

• 1 x 1.5-1.8 kg Boneless Greek Lamb Leg
• Olive Oil
• 600 gm Baby Potatoes
• 2 Bulbs Garlic
• Sea Salt
• Fresh Herbs, to serve
• 1½ Cups Greek Yoghurt
• ¼ Cup Olive Oil
• 1 tbls Lemon Juice
• 3 Cloves Garlic, minced
• 1 tbls Chopped Parsley
• Black Pepper