Leg of Lamb with Thyme Potatoes

Preheat the oven to 190C. Pierce the lamb with a sharp knife all over and push the garlic into the holes. Rub well with oil, season liberally and scatter with half the thyme. Place on a wire rack in a roasting tray and roast for 30 mins. Meanwhile, bring the stock and butter to the boil in a small saucepan, and then tip the potatoes into the roasting tray before pouring over the butter and stock mixture. Mix well, then cook for another hour.
Increase the temperature to 220C and remove the lamb. Cover with foil and leave to rest for 30 mins, then continue cooking the potatoes until golden and crisp. Return the lamb to the top of the potatoes and drizzle with any resting juices. Carve the meat and serve with the potatoes and any other sides you fancy.

2 hrs

6 serving

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