METHOD
1.Preheat the oven to 160°C, fan 140°C, gas 3. In a big bowl, combine the potatoes, onions and thyme. Roughly layer the potatoes and onions in a roasting tray and put the lamb on top, skin-side up.
2. Pierce the lamb all over, and put a clove of garlic into each hole. Pour over the chicken stock and put in the oven for 4-5 hours, until the lamb is tender and the potatoes are cooked through.
3. Remove the lamb from the oven and place on a warmed plate. Cover with foil, and leave to rest for 20 mins.
4. While the lamb rests, return the potatoes to the oven. Serve after the meat has rested.
NOTE: This works just as well with a breast of lamb, just adjust the cooking time as appropriate
