Transform your slow-cooked roast lamb by infusing it with a generous amount of trusty garlic, which enhances the aroma and flavour of the dish.
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Preheat oven to 160°C. Arrange the onion and half the rosemary sprigs over the base of a large roasting pan. Place lamb on top of the onion. Make 2cm-deep incisions evenly all over the lamb. Insert 1 garlic clove into each incision. Rub the lamb with 2 tbs oil. Season. Pour the stock and lemon juice into the pan. Cover with baking paper, then cover the pan tightly with foil. Place the potatoes in a separate roasting pan. Tear the remaining rosemary into small sprigs. Drizzle potatoes with remaining oil and sprinkle with the rosemary. Season. Toss to coat.
Roast the lamb for 2 hours, adding potatoes to the oven halfway through cooking. Baste the lamb with the pan juices. Return to oven with the potatoes and roast for a further 1 hour or until the meat is tender and falling off the bone.
Remove the paper and foil. Increase heat to 200°C. Roast, uncovered, for 30 mins or until the lamb and potatoes are golden. Transfer the lamb, onion and potatoes to a serving platter. Cover with foil to keep warm. Pour the pan juices into a jug and set aside for 5 mins. Use a spoon to skim the fat from the surface. Strain pan juices into a serving jug and discard the solids. Serve with the lamb and potatoes.