Ingredients

• 500
  ml
  Bulgarian yoghurt
• 6
  cloves of garlic – crushed and finely chopped
• Juice of 3 lemons
• 1
  small handful of rosemary – finely chopped
• a few pinches of smoked paprika
• Salt and cracked black pepper

• 1
  deboned leg of lamb (about 2.5 kg)
• For the vinaigrette:
• 4
  brown anchovies
• drizzle of olive oil
• 1
  clove of garlic
• 1
  generous squeeze of lemon juice