Preparation:
Preheat oven to maximum temperature. Trim lamb of all
fat and sinew. Rub with juice of 1-1.1/2 lemons, then
with flour. Season and make 12 small cuts into the lamb,
1cm deep. Peel garlic and cut into 12 long slivers.
Insert one of these slivers into each cut along with a
sprig of rosemary. Push in with top of knife. Set
aside. Slice potatoes and onion into 1/4cm slices. Melt
half the butter in a roasting tray and toss vegetables
in it. Add 500ml of the stock. Put rack in roasting
tray and put lamb on top. Cook in preheated oven until
it reaches 75C on the meat thermometer (for medium
rare). Chop mint finely amd mix with juice of half of
one of the lemons and rest of the butter. When lamb is
redy let it rest, loosely covered, in a warm place for
10 mins. Strain pan juices carefully into pan and set
vegetables aside in a warm place. Add the remaining
stock to the pan, degrease and boil over a high heat
until thickened. Whisk in mint butter bit by bit.
Season. Slice lamb. Put vegetables on plates, top with
lamb and spoon sauce over. Garnish with chopped parsley. |
