DIRECTIONS:

1. Carefully cut the lamb from the bone and discard any excess fat. Reserve the bones for making the lamb stock.

2. Place the lamb in a resealable plastic bag with the aromatics. Refrigerate for 2 hrs.

3. Remove from fridge and allow to come to room temperature.

4. Heat a large pan and saute the lamb for 2 minutes or until the outside starts to caramelize. Remove from heat.

5. Place the lamb in the oven at 180 C for 10 minutes and then turn the oven off. Leave the lamb in the oven for 30 minutes for rare.

6. Heat the lamb stock in a pan until reduced by 3/4. Add the butter and blend. Add salt and pepper to taste.