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1
Trim excess fat from leg of lamb.
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2
In the roasting pan, place the side of lamb, having some fat, facing up.
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3
Season with salt, pepper and garlic powder.
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4
Preheat oven to 325u00b0.
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5
Roast for 30 minutes per pound.
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6
After 1 hour, baste with part of Port wine. Repeat, basting with remaining wine, 1/2 hour later.
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7
Peel onions and chop.
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8
Combine onions and mushrooms with the liquid.
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9
About 2 hours before roast is done, place onion-mushroom mixture on top of roast.
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10
Continue roasting, basting with onion-mushroom mixture several times.
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11
Plan to have roast done about 20 minutes before serving time to allow for easier slicing.
