Slow Roasted Lamb with Crispy Roast Potatoes

1. Preheat the oven to 160°C / 140°C fan / Gas 3.

2. Make small slits all over the lamb and insert the garlic cloves. Rub with olive oil, rosemary, thyme, salt, and pepper.

3. Add the carrots and onions to the bottom of a roasting tray and place the lamb on top.

4. Pour 350ml of beef stock around the tray (not over the lamb). Cover tightly with foil and place in the oven. Roast the lamb covered for 1 hour 15 minutes.

5. Remove the tray from the oven and take off the foil. Return to the oven and roast uncovered for 40–45 minutes.

6. Add Mash Direct roast potatoes to a baking tray and spread evenly. Cook at 200 degrees for 18 - 20 minutes. Alternatively place in the airfryer.

7. Turn the oven up to 200°C / 180°C fan and cook for a final 15–20 minutes until the lamb is nicely browned.

8. Remove the tray from the oven. Lift the lamb out onto a plate, cover loosely with foil, and rest for 20 minutes.

9. For the gravy, remove the carrots and onions from the tray and mash them into the cooking juices. Place the tray over medium heat, add extra beef stock if needed, and bring to a gentle simmer. Stir in a cornflour slurry (1½ tsp cornflour mixed with a little water) and cook until slightly thickened. Strain the gravy through a sieve into a saucepan, pressing through as much flavour as possible, then season to taste.

10. Serve the lamb on a sharing plate with the roast potatoes, gravy, and a side of tenderstem broccoli