Lamb Loin With Potatoes

Total Time: 3 hrs 10 mins Preparation Time: 25 mins Cook Time: 2 hrs 45 mins

Ingredients

• Servings: 8
• 1 (5 lb) bone-in lamb loin roast
• 3 garlic cloves, sliced
• 3 tablespoons olive oil
• 1/4 teaspoon paprika
• 1/4 teaspoon pepper
• 1/8 teaspoon dried thyme
• 6 medium potatoes, peeled
• 1/2 teaspoon salt
• 1 cup water
• 1 cup beef broth
• 2 medium onions, sliced
• 1 1/4 cups chopped fresh mushrooms
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 1/4 cup all-purpose flour
• 2 tablespoons minced fresh parsley
• 1/4 teaspoon pepper

Recipe

• 1 cut slits in top of roast; insert garlic slices. combine the oil, paprika, pepper and thyme; rub over roast. place in a large resealable plastic bag; seal and refrigerate the roast overnight.
• 2 transfer roast to a shallow roasting pan. bake, uncovered, at 350° for 1-3/4 hours. meanwhile, place potatoes and salt in a saucepan and cover with water. bring to boil. reduce heat; simmer, uncovered, for 15 minutes or until almost tender. drain; cool slightly. cut potatoes into quarters; arrange around roast.
• 3 bake 45 minutes longer or until a meat thermometer reads 160° and potatoes are tender, basting potatoes with drippings occasionally. remove potatoes; keep warm. cover roast and let stand for 15 minutes before carving.
• 4 for gravy, pour drippings and loosened browned bits into a measuring cup. skim fat, reserving 2 tablespoons drippings. add water and broth to reserved drippings; set aside. in a large saucepan, saute onions and mushrooms in butter and oil until tender.
• 5 stir in flour until blended. gradually stir in broth mixture. bring to a boil; cook and stir for 2 minutes or until thickened. stir in parsley and pepper. serve with roast and potatoes.