An easy slam in the oven and forget dish.
- 3 medium onions
- 6 large potatoes
- Fresh thyme
- 1 garlic bulb
- 1 pint chicken stock
- Peel and slice onions and Potatoes season with salt and pepper.
- Layer potatoes and onions in roasting dish, cut small incisions in lamb and push whole garlic cloves. Pour over chicken stock
- Cook at 130ºC/275F/gas 1 for 4-5 hours, rest for 20 mins
- Serve with green beans.
