1-Getting this rosemary garlic lemon roast lamb just right takes a straight-forward approach that anyone can follow. Start by preheating your oven to 170°C (350°F) or 150°C (300°F) if using a fan-forced setting, then grab a large baking dish. This method ensures the lamb turns out tender and packed with flavor from the herbs and lemon.

2-First, place the potatoes and onions in the baking dish and toss them with 1 tablespoon olive oil, ½ teaspoon sea salt flakes, and ¼ teaspoon black pepper. This step creates a flavorful base that soaks up the lamb’s juices as it roasts.

3-Next, position the lamb on top of the veggies and season it with 2 tablespoons sea salt flakes and 1 teaspoon black pepper. Add the chopped garlic, rosemary, oregano, and ⅓ cup extra-virgin olive oil, then massage it all over the meat for even coverage.

4-Pour 2 cups chicken stock, the juice of 1 large lemon, and ¼ cup white wine around the lamb, making sure not to pour directly on it. Cover the dish with a lid, baking paper, or foil and roast for about 4½ hours, checking every 30 minutes if needed until the lamb pulls apart easily.

5-After that, crank the oven up to 240°C (475°F) or 220°C (425°F) fan-forced, baste the lamb with the pan juices, and roast uncovered for 20 minutes to get a nice golden crust. If the juices start to dry up, add a bit of water. Let the lamb rest for at least 10 minutes under loose foil before serving with the potatoes and pan juices. For extra crisp potatoes, remove the lamb and roast them another 20 minutes.