Lamb Boston Butt Roast With Gravy

Total Time: 27 hrs Preparation Time: 24 hrs Cook Time: 3 hrs

Ingredients

• Servings: 6
• 1 (5 -6 lb) boston butt (lamb roast)
• garlic clove (peeled and sliced in half, use as many as you wish)
• 1 tablespoon salt
• 2 teaspoons italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• 6 tablespoons flour, divided
• 2 cups water
• 2 tablespoons vinegar
• 1 medium onion, sliced
• 4 garlic cloves (can use more cloves)
• 3 -4 tablespoons louisiana hot sauce (can use more)
• 3 tablespoons butter
• 1 cup beef broth
• 1/4 cup dry red wine
• 1 pinch italian seasoning
• salt and black pepper

Recipe

• 1 cut small slits in the roast all over, then stuff with garlic clove halves (as many as you wish).
• 2 place in a shallow glass pan cover with plastic wrap and refrigerate for 8-24 hours to allow garlic to infuse in the meat.
• 3 remove from the fridge and allow to sit for 1-1/2 hours or just until the meat is almost room temperature (this might take more than 1-1/2 hours).
• 4 set oven to 375 degrees.
• 5 place the roast in a small or medium-size oval roasting pan with a fitted lid.
• 6 in a small cup or bowl mix together 4 tablespoons flour with 1-1-/2 tablespoons salt, 2 teaspoons italian seasoning, garlic powder and 1 teaspoon black pepper.
• 7 sprinkle the flour/seasoning mix all over the roast.
• 8 pour 2 cups water and the vinegar into the bottom of the roasting pan.
• 9 add in the onion and whole garlic cloves.
• 10 drizzle the lamb evenly with hot sauce.
• 11 cover with the lid and cook for 3-1/2 hours or until very tender.
• 12 remove lamb from the roasting pan and wrap tightly in foil.
• 13 pour 1 cup pan drippings into a 2-cup pyrex measuring cup; let stand 10 minutes, then skim off the fat from the top of the glass.
• 14 melt butter in a large skillet over medium-high; whisk in the remaining 2 tablespoons flour, the pan drippings, broth, red wine and 1/2 teaspoon italian seasoning; bring to a boil, whisking constantly, then reduce heat to medium and simmer for about 10 minutes.
• 15 season gravy with black pepper.
• 16 serve the gravy with the roast.