U can try to marinate it before cooking and use more herbs? I tried before and it seem to be less \"so\" . i think it also depends on the lamb itself.i will place the lamb in room temperature for 30 minutes before cooking & I will use kitchen towel to dry the lamb before cooking.
1 table spoon of beef gravy powder
1/4 cup of water
1/4 cup of milk
1 tea spoon of mustard
Black Pepper (pinch)
Worcester sauce 1 teaspoon
Juice from the baking tray (from the lamb)
Add the gravy powder and water to the sauté pan
Stir them til it becomes smooth and thick
Add milk and mustard ,stir it well
Add the Worcester sauce and juice from the baking tray then stir
Season with black pepper
~The juice from the baking tray would be infused with the rosemary or whatever herbs you cook with the lamb. The meat and herb flavour will all go to the juice and make a good gravy.
~You can make the gravy from scratch but I\'m lazy so I used the powder one.
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