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Preheat a fan forced oven to 210C / 410F (230C / 445F for no fan).
Clean your lamb under running water and then pat down so that it’s as dry as you can get it. Place it in your baking tray. Use a sharp knife to cut slits all around the lamb. Push each garlic bulb in it.
Drizzle with olive oil and rub to coat. Sprinkle half the spices on each size of the lamb and rub into it. Bake for 30minutes.
Take out of the oven and drizzle with fresh lemon juice, wine and beef stock. Add the rosemary thyme and red onion.Cover with a large piece of baking paper and then aluminium foil. Reduce the oven temperature to 150C / 300F and bake for 2 hours.
Take out of the oven, uncover and flip the lamb over. Cover again and bake for 2 hours.
Then, uncover and bake for a final 2hours. Take out of the oven and transfer the lamb into a serving dish. Cover with foil. Run the jus through a sieve. Serve alongside the lamb with a spoon.This roast lamb goes great with my Greek lemon potatoes, a simply garden salad or my crispy Greek Salad!