I sometimes cook lamb the Italien way. Its called Agrodolce...not sure if the spelling is correct as I don't speak the language. The recipe was in a small cookery booklet from Schwartz Spices that I had years ago but have now lost::::
Mix together the juice of a big orange, with some honey, tomato puree and a glass of red wine. Add the finely chopped zest of the orange, and smother this all over the lamb. Leave for an hour or two, for this marinade to work and then roast the lamb in a moderate oven until cooked.
You should end up with a lovely tasty crust on the meat. You should also have some of the sauce left in the roasting pan. Add a small amount of red wine to this and reduce it until you have a thick, terribly tasty sauce to pour over the meat. You shouldn't need any flour to thicken this but you could a LITTLE bit if necessary.
Its making my mouth water just typing this !