Baste the lamb rack with olive oil, thyme leaves, salt and pepper, then spike the rosemary sprigs into the flesh.
Place in a tray in the barbeque and close the lid to roast for 30- 40 minutes
Blanche the potatoes and put into the barbeque with the lamb for 30 minutes
In the potato water blanche the vegetables and keep warm.
Melt the butter in a pan, add the flour and cook until the flour turns “sandy” then slowly pour in the vegetable water and lamb pan juices.
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