Boneless lamb with gravy

1. Remove the lamb from the fridge a half hour before cooking
Set oven temp to 275F
Get out a roasting pan that is at least twice as large as the lamb roast itself. Make sure you either have a lid or some foil at hand.
After the lamb has been out of the fridge for a half hour, put it in the roasting pan to remove it from the package.
Wash your hands
When you remove the package let all the juices that are in the package drip into the pan. Then discard the package.
Wash your hands again
Dry just the top of the lamb roast by patting with a a clean towel. Don't undo any of the string that holds the roast together.
Drizzle a bit of peanut or vegetable oil on the roast and work it into the crevices
Sprinkle just a light dusting of garlic powder onto the roast, maybe a pinch or two. A little goes a long way
Sprinkle very lightly with salt.
Wash your hands again
Cover up the roasting pan with the lid or with tented foil and put it into the oven.
Test the temperature of the roast after an hour. It should be close to 100F
Test again approximately 20 minutes later. As soon as the roast hits 120F - 125F remove it from the oven. It will continue to cook until it hits approx 130F. This should produce a light pink center.
Prepare your broiler, set it to high heat.
Take the roast out of the roasting pan and put it on a broiler pan with the fattiest side up
Put the roast under the broiler until the top has gotten browned and sizzling.
Let it rest while you make gravy.

2. Gravy:
Whisk the drippings that are now in the pan. it will look chunky. That's ok.
In a pot where you want the gravy to cook, melt the tablespoon of butter.
Add the spoonful of flour and whisk until the two are combined and hot. You do not want to cook this mixture too long because we do not want to make the drippings taste burned or too nutty. Cooking the the mixture too long will produce a burned flavor. About 30 seconds should do.
Add all the drippings from the pan to the pot and whisk over medium heat until it is bubbling.
Add salt and pepper to your personal taste.
If the gravy is very thick, add milk until it is the consistency you like a gravy to be.
If the gravy is too thin, you can:
1. Make a mixture of cornstarch and water to thicken it up more (1 forkful of cornstarch to a drizzle of cold water until liquid) and put that into the gravy.
2. In another pot, prepare another 1 tbl of butter and 1 tbl of flour and when that is combined, add the gravy from the first pot to the second.
3. Tell anyone eating the gravy it's supposed to be that way.