I fix lamb all the time, but this is the first time I've ever added lemon -- what a great option. I followed the cooking times given in the body of the recipe instructions, namely 20 minutes plus another 60 minutes, and had a roast that was nicely done. The Total Times given at the top, which say 20 minutes for prep and 60 for cooking, will give an underdone result. My roast was 2.1 kilos. Thanks for posting.
I cooked the lamb tonight (Russ usually does all our roasts) and I ignored hime and followed the instructions. Russ reckoned that it would take longer than stated for our meat to cook and he was right. It rested a good 20 minutes before I carved it and was raw (not just pleasantly pink but raw) in the centre. We were able to find enough meat to serve, then returned it to the oven to cook on while we ate. What we did eat was fantastic and the gravy even more so. I had no mint jelly but used a chilli jelly and dried mint flakes-I'd definately do that again and I will make this again as it was wonderful. But I'll listen to Russ not Huey ;-)