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1
Trim excess fat from lamb.
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2
Place in a small roasting pan and rub the top with 4 tablespoons butter.
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3
Roast at 450 for about 20 minutes; reduce heat to 350 and cook for another hour.
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4
(It should still be pink inside when done.
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5
).
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6
Remove from pan and prepare for the messy job of slicing the meat in thin slivers, discarding all fat and undesirable bits.
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7
Place the lamb slices in a hot casserole and keep warm while you make the gravy.
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8
Pour off the fat that's left in the roasting pan and measure out four tablespoons; if you don't have enough, fill out the amount with butter.
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9
Add the fat (or fat and butter) to a large skillet.
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10
Stir in 4 tablespoons flour; stir with wooden spoon until lightly browned, then add the beef broth, stirring constantly to break up any lumps.
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11
Stir in red wine.
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12
Season to taste with salt and pepper, then add ginger and nutmeg.
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13
Simmer while you slice the lemon very thin.
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14
Remove the seeds from the lemon and add the slices to the sauce.
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15
Add the candied ginger (use ginger chips, or make sure you've minced the ginger into small bits).
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16
Pour the sauce over the meat, sprinkle with chopped parsley, and serve immediately.
