Beautiful, rich and deep. Just delicious. I love this with Sautéed artichokes & potatoes and some crusty bread. Ask your butcher to debone the lamb or do it yourself if you know how.
Rinse the lamb and pat dry with paper towels. Trim off any exaggerated fat, but leave most of it on for flavour and moistness. Put the lamb on a cutting board, skin side down and opened up like a book. Mix together the remaining
Rub the rest of the herby oil mix all over the outside of the lamb, then place it in the centre of the foil. Wrap up tightly, tucking in the sides. Put in the oiled tin and scatter the vegetables around (add the lamb bone, too, if you have it).
Remove the lamb to a suitable dish. Cut away the string and leave it to rest for a bit while you make some gravy. Add the water to the baking tin and put it on the stovetop to bubble up and thicken a little. Scrape down any interesting bits from the sides of the tin into the juices.
Cut the meat into slices of about 1.5 cm (⅝ inch) and serve hot, with the juices spooned over.
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