The French describe this method of slow-roasting lamb as “weeping” because the drippings from the meat “weep” into the potatoes underneath. They use a leg of lamb and cook it for up to three hours – if you decide to use the leg, double the quantity of vegetables.

Serves 3 – 4

1 x 750 g boned-out shoulder of lamb
Softened butter
3 cloves of garlic, peeled
3 medium-large potatoes, peeled and thinly sliced
1 onion, thinly sliced
Olive oil spray
125ml -375ml vegetable or chicken stock
2 sprigs fresh rosemary
2 – 3 sprigs fresh thyme, leaves only
Salt and freshly ground black pepper

Preheat oven to 160 degrees Celsius. Wipe the lamb dry with paper towels. Slice one of the garlic cloves into slivers and insert it all over the meat, using a small knife to make incisions. Rub meat all over with softened butter and place on a rack.

Spray a baking dish with olive oil. Put in the sliced potatoes and onions. Chop the remaining garlic with the rosemary and thyme. Toss the potatoes and onions with this mixture. Season with salt and pepper, pour in the stock. Place the rack over the top of the potatoes. Roast for 1 ½ – 1 ¾ hours, turning meat and potatoes from time to time.

Remove lamb, leave to rest for ten minutes in a warm place before slicing. Slice lamb and arrange the slices over top of the potatoes. Pour meat juices over the lamb. Serve with a spinach and feta salad or with ratatouille topped with fresh feta and baked.