Average Rating  ? No. of Servings   7 Approximate Cost   $21.86 Ingredients: 1.00 kg   lamb   5.00 tbsp   vegetable oil   1.00 tsp   salt   1.00 tsp   black pepper   1.00   rosemary    210.00 ml   mint sauce

Directions: Jab with knife 3 times per roast, and poke rosemary into the hole. Lightly cover with pepper. Cook at 200 C uncovered for one hour per kg of the largest roast. If the pan gets dry, add water to produce juices for gravy. Make gravy from juices, seasoning, thickened with cornflour