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Method :
Wipe the lamb
and make small incisions with a knife all over the outside skin. Push 20
crushed juniper berries into the cuts and leave for 2 days in a cool
place. Meanwhile, gently heat the oil with 10 juniper berries, then
leave to infuse for 12 hours. Rub the meat with a little salt and pepper
and then paint it all over with the flavored oil. Roast the meat on a
rack in a roasting tin, basting from time to time, in a moderate oven
(190C, 375F, Gas 5) for 1 hour 40 minutes (25 minutes per 500g/1lb plus
25 minutes). Make the gravy by pouring off the fat and boiling the meat
juices in the roasting tin with the chicken stock. Check the seasoning
and serve in a separate gravy dish.
Serves 6
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