Several hours before cooking the lamb, make slits all over it with the tip of a sharp knife and slide a sliver of garlic into each slit as you go.
Stir together the salt, pepper, lemon juice, and olive oil.
Now, pat the herbs all over the meat to cover completely.
Cover and leave to marinate for several hours in the refrigerator.
Let come to room temperature about an hour before roasting.
Heat the oven to 450ºF/230ºC with the top cooking rack mid-way, and another rack beneath it two notches.
Toss the potatoes on a baking sheet (with sides) or roasting pan with a little olive oil, and season with salt and pepper.
Pour over the stock.
Put the potatoes on the lower oven rack and the lamb roast directly on the rack above it, so that drippings will fall through directly onto the potatoes.
Roast the lamb 20 minutes, then lower the heat to 400ºF/200ºC and continue roasting 40 minutes to an hour, depending on how well you like meat done.
Pour a little more stock or water in on the potatoes if they look dry at half-time.
They are done when they are soft and nicely caramelised, glossy and sticky.
Rest the meat 10 minutes before carving.
Serve with the potatoes.
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