Roast lamb with garlic

Wipe lamb with a vinegar-soaked cloth.
Insert garlic slivers into lamb, sprinkle with salt and pepper and rub lamb with lemon to promote crisping of skin.
Place lamb in a roasting pan and roast at 200 ºC for 10 minutes for every 500 g. This will produce very rare lamb, in the French style. If you prefer it less rare, increase cooking time to about 15 to 20 minutes for every 500 g. When lamb is ready, allow to rest in warming drawer for 10 to 15 minutes before carving.
Pour off pan juices, remove any fat and strain into a saucepan. Add extra seasoning and a dash of white or red wine. Reduce by boiling, uncovered, for 1 to 2 minutes, pour into a heated gravy boat and serve with the lamb.
TOTAL KILOJOULE COUNT: 7 780 kJ (1 860 Cal). A portion: 1 295 kJ (310 Cal).