Crush together the garlic cloves
and 1 tsp salt using a pestle and mortar.
Add the herbs, lemon zest, cinnamon,
some black pepper, crush a little more,
then stir through 2 tbsp of the olive oil.
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
lemon juice and marinate overnight.
The next day, take the lamb out of the
fridge 1 hr before you want to cook it.
Heat oven to 160C/140C fan/gas 3. 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 centre 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 and throw in the bay leaves. Set the lamb on
top of the potatoes and scrunch the foil
together tightly to completely enclose
the lamb. Lift into a roasting tin and roast
in the oven for 4½ hrs until very tender.
Remove tin from the oven and increase
the temperature to 220C/200C fan/gas 7.
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 mins until
browned. Remove the lamb from the tin,
wrap in foil and rest. Turn the potatoes
over and return to the oven for 30 mins,
then season with salt.
While the potatoes are cooking, stir
together all the ingredients for the
yogurt. Combine the red wine vinegar, oil
and some seasoning to make a dressing
for the salad. Toss together the remaining
salad ingredients, adding the dressing
when you’re ready to eat. Serve the lamb
with the potatoes and meaty juices, with
the salad and yogurt on the side.