1Preheat the oven to 160°C, fan 140°C, gas 3. Mix the potatoes, onions and thyme leaves together in a bowl and season. Roughly layer the potatoes and onions in a roasting tray and put the lamb on top, skin-side up.
2Use a knife to pierce the lamb all over, then put a clove of garlic into each hole. Pour over the chicken stock. Put the baking tray in the oven and roast the lamb for 4-5 hours, until the lamb is tender and the potatoes are cooked through.
This recipe is great to stick in the oven on a Sunday morning, then go and walk the dogs and call in at the pub for a couple. When you get home the house smells amazing – and lunch is ready. I think I can safely call it the ultimate family lunch!
3Remove the tray from the oven, cover it with foil and leave the lamb to rest for 20 minutes before carving.
If you would like this to be a gluten-free recipe, please ensure your stock is guaranteed gluten-free.