Lemon Scented Lamb

1. 1

   Preheat oven to 220C fan forced or 240C normal.

2. 2

   Place the lamb in a large oven tray and cut small, deep slits all over the lamb.

3. 3

   Then stud with the lemon pieces and garlic slivers then lightly dust lamb with flour and Season well, sprinkle with oil.

4. 4

   Pour about 1/2 cup stock into the tray and cook in the oven for 20 minutes.

5. 5

   Turn the oven temperature down to 180C fan forced oven or 200c normal oven and cook lamb for about another 50-60 mins for a pink rare meat & longer for medium and longer again for well done, basting and adding some more stock to the tray as you do so.

6. 6

   Remove lamb and rest for 10 mins, before carving.

7. 7

   While the lamb is resting, degrease the tray and add 1 heaped tbsp flour.

8. 8

   Cook over a medium heat, continually stirring, and add the tomatoes, about 1 cup stock and add mint jelly.

9. 9

   Stir well and reduce to a gravy consistency, when ready strain the sauce.

10. 10

    Slice the lamb and arrange on plates, spoon gravy over and serve.

No additional tips available.