Wash the lamb under cold running water, pat dry and pour all over half of the lemon juice. Place in the refrigerator for at least 1 hour or even better overnight.

2 hours prior to cooking take the lamb out of the refrigerator to come to room temperature.

15’ prior to cooking turn the oven on, air circulation and upper and lower elements (not grill) at 250° C, rack set at the middle.

Place in a large bowl the oil along with the remaining lemon juice, mustard, honey, dry coriander, sumac, nutmeg and half of the salt and pepper. Whisk well.

In a Dutch oven or oven proof casserole we add the potatoes and pour all-over them half the above mixture. Toss well to get covered and add the rosemary and thyme.

In the meantime, make 4 deep slits in the lamb meat and place inside them the garlic cloves. Add the meat on top of the potatoes and rub the rest of the oil mixture all-over the lamb and season with the rest of the salt and pepper. Pour the beer, not over the lamb, cover with the lid or with parchment paper and aluminium foil and place in the oven.

30’ later, reduce the temperature to 160° C and continue cooking for 90’.

Finally remove the lid and increase the oven temperature to 180° C cooking for a further 90’ and until nicely browned, while flipping the meat and potatoes halfway through.

Remove from the oven and place the meat on a cutting board to rest, covered with foil, for 20’.