My Yummy Roast Lamb With Onion Gravy

Total Time: 3 hrs 10 mins Preparation Time: 10 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 1 (3 -5 lb) lamb loin
• 1/8 cup brown sugar
• 1 tablespoon dry mustard
• 1 tablespoon salt (i use seasoning salt)
• 1 tablespoon sage
• 1 tablespoon thyme
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 cup beef stock
• 2 tablespoons worcestershire sauce
• 1 teaspoon dijon mustard
• 1 tablespoon soya sauce
• 1/2 cup port wine or 1/2 cup sherry wine
• 2 large spanish onions, sliced or 2 large vidalia onions or 4 ordianry sized onions
• 1 cup beef stock or 1 cup chicken stock
• 1/4 cup port wine or 1/4 cup sherry wine
• 1 tablespoon cornstarch

Recipe

• 1 mix all the dry seasonings in a small bowl.
• 2 pierce the meat all over with a fork.
• 3 rub with seasoning.
• 4 let stand at room temperature for 2 - 4 hours.
• 5 spray a roasting pan with cooking spray for ease of cleanup.
• 6 thinly slice onions and spread out in bottom of pan.
• 7 place roast on top of onions.
• 8 mix 1 cup beef stock, 2 tbsp worcestershire sauce, 1 tsp dijon mustard, 1 tbsp soya sauce, and 1/2 cup port, or sherry in 2 cup measuring cup.
• 9 drizzle a little of the liquid over onions.
• 10 keep adding small amounts of liquid to pan every 1/2 hour or so to keep onions moist but allow them to get carmelized.
• 11 roast @ 350f until internal temperature of 165f is reached.
• 12 remove meat from pan and tent with foil to allow juices to settle.
• 13 transfer pan drippings and onions to a sauce pan.
• 14 mix cornstarch with stock and add with port.
• 15 cook and stir till nicely thickened.
• 16 serve sauce over meat.
• 17 great on mashed potatoes.