Method

For the Lamb:

• Preheat oven to 180°C
• Bring the lamb to room temperature and pat lamb dry with kitchen towel.
• In a bowl, combine the thyme, mustard, minced garlic, salt, and pepper to form a marinade, then set aside.
• Using a sharp knife, make small 1cm indents in the lamb, about 6 on each side.
• Stuff a piece of garlic, a small piece of rosemary and a clove in each indent, then rub the marinade all over the lamb.
• Line a roasting pan with foil and place the lamb inside, fatty side up. Pour the stock into the pan and cover with a foil.
• Cook in the oven for 1 hour (as a guide, cook for approximately 30 minutes per 500g of meat)
• After 1 hour, remove the foil and turn the lamb over. Cook for another 1 hour or to your liking, then remove from the pan and place on a platter or cutting board and rest for at least 20 minutes.



For the gravy:

• Heat a tbsp of butter in a pan. Add 1 tbsp flour and whisk for about a minute. Add the liquid from the roasting pan and a cup of stock, whisking until it thickens.
• Strain and set aside until serving.