1 Butterflied Lamb
2 teaspoons crushed garlic
2 tablespoons Rice Bran oil
2 tablespoons fresh basil
2 tablespoons Dijon mustard
Combine all ingredients and massage throughly into lamb. Line baking dish with alfoil and baking paper. Place butterflied lamb in a glad oven bake bag, bake in a 200 degree oven for half an hour.
Remove from oven and oven bag and return to oven for a further 15 minutes.
Once browned remove from oven and allow to stand for 15 minutes before carving.
Thicken remaining pan juices with gravox, add fresh mint and a splash of caramelised balsamic vinegar. Serve with Kipfler potatoes and a garden salad.
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