Step 1

Preheat a fan forced oven to 210C / 410F. Make sure you pat down the lamb so that it’s dry. Place it in your baking tray. Use a sharp knife to cut slits all around the lamb. Push each garlic bulb in it.

Step 2

Drizzle with olive oil and rub to coat. Sprinkle half the spices on each size of the lamb and rub into it. Bake for 30minutes.

Step 3

Take out of the oven and drizzle with fresh lemon juice, wine and beef stock. Add the rosemary thyme and red onion.Cover with a large piece of baking paper and then aluminium foil. Reduce the oven temperature to 180C / 350F and bake for 2 hours.

Step 4

Take out of the oven, uncover and flip the lamb over. Cover again and bake for 2 hours.

Step 5

Then, uncover and bake for a final 2hours. Take out of the oven and transfer the lamb into a serving dish. Cover with foil. Run the jus through a sieve. Serve alongside the lamb with a spoon.This roast lamb goes great with my Greek lemon potatoes, a simply garden salad or my crispy Greek Salad!