Roast Lamb

Ingredients

• 1 piece Lamb
• 1/4 cup Cold water
• 1 tablespoon Flour
• 2 tablespoons Butter
• 2 tablespoons Fresh mint, chopped
• 1 tablespoon White sugar
• 1 cup Best cider vinegar
• 1 sheet Buttered paper

Instructions

1. 1Preheat the oven to 375°F (190°C). Place the lamb in a roasting pan. Pour 1/4 cup of cold water over the lamb.
2. 2Roast in the preheated oven. Baste the lamb frequently with the pan juices. After 30 minutes, cover the lamb with a sheet of buttered paper. Continue roasting for approximately 10 minutes per pound, or until the internal temperature reaches 145°F (63°C) for medium-rare.
3. 35 minutes before the lamb is done, remove the buttered paper. Dredge the lamb with 1 tablespoon of flour. Increase the oven temperature to 400°F (200°C) and let the lamb brown. Bring to a froth with 2 tablespoons of butter. If serving mint sauce, do not make gravy.
4. 4In a small bowl, combine 2 tablespoons of chopped fresh mint, 1 tablespoon of white sugar, and 1 cup of best cider vinegar. Stir well and let stand for 15 minutes before serving.