Using the point of a sharp knife, make 12 deep incisions into the lamb and insert a garlic half into each cut. Place lamb in a deep roasting dish, and pour red wine overtop, then scatter thyme and a little sea salt on the meat. Seal pan with foil. Bake for five hours.
Just prior to serving, combine onion, tomatoes, lemon juice, oregano and parsley. Season with sea salt and freshly ground black pepper, and set aside.
Remove lamb from oven. Slice and divide equally among four plates. Spoon tomato-herb salad overtop. If desired, serve with boiled or mashed potatoes, and steamed green beans.
Per serving: 317 calories, 22 g protein, 19 g fat (9 g saturated fat), 7 g carbohydrates, 1 g fibre, 78 mg cholesterol, 98 mg sodium