Season the lamb with salt and pepper and then place the lamb on a wire rack lined baking sheet and refrigerate, uncovered, overnight.

Remove the roast from the fridge 1 hour before roasting. Preheat oven to 325f and set the rack to the middle level.

Cut 5 garlic cloves into pointed slivers. Make slits in the lamb and press the garlic into those slits.

Place the rosemary, honey, Dijon mustard, lemon juice, remaining garlic, and olive oil into a blender and blend until smooth. Pour half of the marinade over the lamb and rub it all over. Let the lamb absorb the marinade for at least 30 minutes before roasting.

Place the potato wedges into a large roasting pan. Pour the remaining marinade all over the potatoes and mix well. Pour the chicken stock into the roasting pan. Season the potatoes with salt to taste and sprinkle the paprika and oregano all over.

Place the lamb, fat side up, on top of the potatoes. Cover the pan tightly with foil and roast in the oven for 3 hours. Check the lamb with a fork. The meat should easily pull away from the bone and should be tender throughout. If not, cover and roast for another 30-60 minutes and check again.

Once tender, turn the heat to 450f and remove the foil. Roast for another 10-12 minutes or until the roast is lightly browned. The final internal temp of the lamb might hit 190-200f. It is more important to cook the lamb until tender and shreddable than worrying about the exact internal temp!

Remove the lamb to a platter and tent with foil. Continue to roast the potatoes until most of the liquid has evaporated (about 20-30 minutes).

Place the potatoes onto the platter with the lamb. Degrease the remaining pan sauce and pour the sauce on top of the lamb and potatoes. Serve lamb with ladolemono sauce. Enjoy!

Blend or whisk the ingredients and season with salt to taste.