-
1
Preheat oven to maximum temperature.
-
2
Trim lamb of all fat and sinew.
-
3
Rub with juice of 1 1/2 lemons, then with flour.
-
4
Season and make 12 small cuts into the lamb, 1centimeter deep.
-
5
Peel garlic and cut into 12 long slivers.
-
6
Insert one of these slivers into each cut along with a sprig of rosemary.
-
7
Push in with top of knife.
-
8
Set aside.
-
9
Slice potatoes and onion into 1/4 centimeter slices.
-
10
Melt half the butter in a roasting tray and toss vegetables in it.
-
11
Add 500 millilitres of the stock.
-
12
Put rack in roasting tray and put lamb on top.
-
13
Cook in preheated oven until it reaches 75C on the meat thermometer (for medium rare).
-
14
Chop mint finely amd mix with juice of half of one of the lemons and rest of the butter.
-
15
When lamb is redy let it rest, loosely covered, in a warm place for 10 minutes.
-
16
Strain pan juices carefully into pan and set vegetables aside in a warm place.
-
17
Add the remaining stock to the pan, degrease and boil over a high heat until thickened.
-
18
Whisk in mint butter bit by bit.
-
19
Season.
-
20
Slice lamb.
-
21
Put vegetables on plates, top with lamb and spoon sauce over.
-
22
Garnish with chopped parsley.
