Seasoned Lamb Roast With Mushroom Sauce

Total Time: 1 hr 40 mins Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 2 teaspoons fresh rosemary, crushed
• 1 teaspoon black peppercorns, crushed
• 1 1/2 teaspoons dried sage
• 3/4 teaspoon thyme
• 1 teaspoon coarse salt
• 1/2 teaspoon coriander seed
• 3 garlic cloves, minced
• 1 (4 lb) boneless lamb loin roast, rolled and tied
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 shallot, sliced
• 1 lb mushroom, sliced
• 1 1/2 cups chicken stock, divided
• 1/2 cup red wine
• 1 tablespoon soy sauce
• 2 teaspoons cornstarch, dissolved in 1 tablespoon water
• salt
• fresh ground black pepper

Recipe

• 1 preheat oven to 425°f
• 2 mix all the spices together in a small bowl.
• 3 coat the roast with the spices, patting to keep on meat.
• 4 insert a meat thermometer in the roast and place the roast on a rack in a shallow baking pan.
• 5 roast for 15 minutes.
• 6 reduce the temperature to 325f and continue to roast until the center temperature registers 150f; about 1 1/2 hours.
• 7 allow the meat to rest for 10 minutes before carving.
• 8 serve with mushroom sauce.
• 9 mushroom sauce: heat the oil in a medium skillet. saute the garlic and shallot for 1 minute.
• 10 add the mushrooms and saute over medium-high heat for 4-5 minutes or until they start to brown.
• 11 add the wine and 1/2 cup of chicken stock and simmer until most of the liquid evaporates.
• 12 add the chicken stock and soy sauce.
• 13 bring to a boil.
• 14 stir in the cornstarch mixture and simmer for 2 to 3 minutes.
• 15 season with salt and pepper, if desired.