Melt the butter in a deep skillet.
Get the lamb ready.
Add to the butter with the rosemary.
Add half the other seasonings to the side up of the lamb.
Turn after 11 minutes.
Season with the rest of the seasonings. Turn once more and fry each side 11 minutes. These were a bit thick so they turn out a little pink in the center medium rare. Move to a plate and let rest.
Turning to the drippings. Add the flour and oil.
Saut for 8 minutes. Stirring all the lumps out.
Add the beef broth. Stirring constantly add a bit of water to thin out.
There should be some juices from the lamb while it rested. This will be added over the top of the lamb. Serve the lamb with mashed potatoes or rice with the gravy on top of the potatoes or rice.
I hope you enjoy!!
