Lamb Boulanger

Preheat your oven to 130 degrees.

Trim excess fat off the lamb and smear the skin with a knob of butter. With a sharp knife make cuts in the lamb on the top side.

Cut 3 cloves of garlic in half lengthways and stuff the holes with the garlic slices. Make 4 smaller incisions for the sprigs of rosemary. Season the lamb with salt and pepper.

Mix the potatoes, onions and thyme leaves together in a bowl. Finely chop the remaining garlic and add to the bowl. Season with salt and pepper.

Tip this mixture into a roasting tray or shallow oven proof dish.

Dissolve 2 Knorr® Vegetable Stock Pots in 1litre of boiling water and pour over the veg until the potatoes are submerged.

Place the lamb on top, skin-side up. Roast in your oven at 130 degrees for 4-6 hours.

20 minutes before the end of the cooking time turn the oven temperature up to 180 degrees and cover the lamb with 2 tablespoons of maple syrup.

Remove and cover the lamb joint in tin foil. Allow to rest for 20 minutes.

Serve and enjoy.