Lamb Roast with Yoghurt Sauce

6 garlic cloves
½ tsp SIDS SMOKEY BBQ RUB
¼ cup oregano leaves
zest & juice of 4 lemons
4 sprigs thyme leaves
2 tsp SIDS SALT & PEPPER
2.5 kg leg of lamb, bone in
1.5 kg small potatoes
6 tbsp rice bran oil
YOGHURT SAUCE:--
1 cup Greek yoghurt
zest of 2 lemons
juice of 1 lemon
¼ cup mint leaves, chopped
¼ cup parsley leaves, chopped
1 clove garlic, minced

Preheat oven to 220°C. Blitz together garlic, SIDS SMOKEY BBQ RUB, oregano, lemon juice & zest, thyme and SIDS SALT & PEPPER coarsely.
Pierce the lamb all over then rub ⅔ of the herb paste over the lamb, pushing it into the holes.
Put potatoes in a large roasting pan and drizzle with oil and season with SIDS SALT & PEPPER. Place the lamb among the potatoes and roast for 30 minutes then reduce temperature to 180°C. Roast for 1 hour, basting the lamb with the remaining herb paste occasionally.
Remove the lamb from the roasting dish and let rest for 20 minutes. Roast the potatoes for a further 10 minutes.
Slice the lamb and serve with the potatoes with the yoghurt sauce in a large ramekin.