375ml (1 1/2 cups) salt reduced chicken style liquid stock
3 tsp fresh thyme leaves, extra
Instructions:
Preheat the oven to 220C/200C fan forced. Crush the garlic, salt, and 1 tablespoon of oil in a mortar and pestle until a paste forms. Heat the remaining 1 tablespoon of oil in a large flameproof roasting pan over medium-high heat. Sear the lamb for 5 minutes on all sides until browned. Remove lamb from the pan and rub the garlic mixture onto the fat side and into the incisions.
In a pan, lay out sprouts, parsnips, and onion. Drizzle with remaining oil and sprinkle over half of the thyme. Place a rack on top of the vegetables, then place the lamb on the rack. Scatter the remaining thyme over the lamb. Roast for 35 minutes. Transfer the lamb to a large platter, cover with foil, and let it rest. Remove the rack, sprinkle the vegetables with parmesan, and bake for an additional 5-10 minutes until crisp. Transfer the veggies to the platter with the lamb.
Pour wine into the roasting pan over medium-high heat. Allow it to simmer for 3 minutes while gently scraping the base with a wooden spoon until it is reduced. Add stock and additional thyme, then simmer for another 5 minutes until the mixture thickens.
Plate the lamb alongside the vegetables and drizzle with the rich red wine sauce.