Lemon Scented Lamb

Directions

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.