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Sanni's recipe with baking instructions from the Joy.
Preheat oven to 450°F. Use the convection roast setting.
Remove some of the outer layer of fat. The outer layer of fat tends to taste a bit off, but keep some fat so the meat doesn't dry out. Rinse the lamb and pat dry. Use a sharp knife to poke holes and insert slivers of garlic. Rub the lamb with lemon juice, olive oil, oregano, salt, and pepper. Place on a rack, fat side up. Pour several cups of water into the bottom of the pan so the drippings don't burn. Put the roast in the oven and immediately reduce the the heat to 325°F and bake for 30 minutes per pound or until the internal temperature is 175°F. Add water to the pan periodically, but try to end up with just enough to make gravy.
To make a pan gravy, heat the roasting pan directly over low heat. Gradually sprinkle 1 ½ to 2 tbsp flour into the pan drippings while stirring. Then gradually add 1 c water while stirring. Gravy should be the consistency of heavy cream.
Serve with potatoes and a veggie.
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