Roast Butterflied Lamb with Bone Broth Gravy

1. Preheat oven to 180 degrees.
2. Take the lamb out of the fridge about an hour before you want to cook it to let it come to temperature ideal for cooking. 
3. Mix together your spices, lemon juice and olive oil and give your lamb a shiatsu massage with the mix - getting into all the nooks and crannies that the butterflied lamb provides.
4. On a high heat, sear lamb well on both sides (about 4 mins each side). 
5. Then take a sharp knife and stab some holes randomly into the lamb.
6. Fill holes with garlic and rosemary sprigs (be careful lamb is probably a bit hot).
7. Lay the lemon slices in a baking tray and top with the lamb. We baked the lamb folded in half - but if you have a big enough baking tray you can bake flat. 
8. Bake for approx 60-90mins (depending on how rare you like your lamb - see notes for internal temps).
9. Rest for at least 20 mins prior to slicing - while resting make the gravy.
10. Remove the lemon slices from the pan juices and add to a medium saucepan along with the Chicken Bone Broth powder and butter.
11. Heat until bubbling and whisk in flour, cook for 2-3 mins (to cook the flour off).
12. Whisk in water and cook for 10 minutes or until your desired thickness
13. Slice lamb.
14. Serve hot gravy along with sliced lamb and watch it disappear in record timing.

Servings: 8-12
Ready in: 2.5 hours
Difficulty level: A little bit chefy

Notes

• Internal temperature of meat - place meat thermometer in the thickest part -
• Medium rare 60–65°C
• Medium 65–70°C
• Medium well done 70°C
• Well done 75°C