METHOD

Preheat oven. Peel garlic and cut into slices. Place lamb skin side up on a board. Using a sharp knife score the skin of the lamb, cutting just through to the meat, make sure all the cuts go through the skin, this will prevent the contracting skin from deforming the meat when roasted. Place lamb, skin side down on a board. Using a sharp knife make slits in the meat evenly over surface and push in the slices of garlic. Season the meat well with salt and ground pepper. Peel and dice potatoes. Place a large roasting tin in the oven, when hot add olive oil and place in lamb, skin side down. Add potatoes around the meat, and place back in the oven. Roast for 5 mins then reduce heat season the potatoes and scatter with rosemary. Turn meat and potatoes over. Roast for 20 mins, transfer lamb to a serving dish, cover with foil. Turn up oven to initial temperature and roast potatoes until crisp, then tip onto serving dish with lamb. Sprinkle potatoes with grated pecorino (optional)