Caper Sauce for Roast Lamb

• 45 g butter
• 45 g flour
• 400 ml

Make this sauce while the lamb is resting prior to carving. If you’ve braise-roasted the lamb as mooted above, try to remove as much fat as you can from the roasting tin. I am hopeless at it, so what I suggest is that you pour the juices into a measuring jug and mop the top, where the fat is, with some kitchen towel. If you find those gravy dividers effective, use one of them, but I find they m