Sunday Lamb Roast With Mushroom Gravy

Total Time: 7 hrs Preparation Time: 7 hrs

Ingredients

• Servings: 6
• 4 -5 lbs boston butt (shoulder roast)
• 20 ounces mushrooms
• 1 cup chicken broth
• 2 tablespoons flour
• 1 onion, peeled and halved
• 1 1/2 teaspoons dried thyme
• 1 1/2 teaspoons dried sage
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 bay leaf

Recipe

• 1 pat lamb dry with paper towels and rub with 1 t thyme, 1 t sage, 2 t salt, and 1 t pepper.
• 2 arrange roast in roasting pan fat side up and cook at 300 degrees until beginning to brown - about 3 hours.
• 3 while roast is cooking, combine onion, mushrooms, broth,1 c water, bay leaf, 1/2 t thyme, and 1/2 t sage in a small bowl.
• 4 when roast is beginning to brown add contents of the bowl to roasting pan and continue to roast until skewer inserted meets no resistance, about another 3 hours.
• 5 transfer roast to cutting board, tent with foil and let rest for 30 minutes.
• 6 discard onion and bay leaf and strain contents of roasting pan through fine mesh strainer into fat separator. reserve mushrooms.
• 7 pour defatted pan juices into measuring cup (should be about 1 c) and add water to make 1 1/2 cups.
• 8 transfer 2 t fat from separator to large saucepan and heat over medium high heat until shimmering.
• 9 stir in 2 t flour and cook until golden, stirring constantly (1-2 minutes).
• 10 slowly whisk in pan juices and bring to a boil.
• 11 add mushrooms and simmer over medium-low heat until gravy is slightly thickened, about 5 minutes.