INGREDIENTS

INSTRUCTIONS

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.

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Nutrition (calculated from recipe ingredients)
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Calories: 8096
Calories From Fat: 849
Total Fat: 96.8g
Cholesterol: 102.9mg
Sodium: 34975.2mg
Potassium: 3537.9mg
Carbohydrates: 1617.5g
Fiber: 58.2g
Sugar: 1.5g
Protein: 206.9g