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1
An hour or two ahead of cooking, mix the dried onion, garlic, smoked paprika, thyme, and salt in a large bowl.
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2
Place the lamb in the bowl and coat it fully with the spice mix. Cover the bowl and place in refrigerator.
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3
15 minutes before cooking, remove lamb from refrigerator and place on counter.
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4
Pre-heat over to 35 degrees.
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5
Cut the onions into 1/2 inch slices and separate the rounds.
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6
Cover the bottom of a roasting pan with the onion rounds. You are, in essence, making a grate for the lamb to rest on.
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7
Mix the orange juice and wine.
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8
Fill the bottom of the pan with the orange juice to a level just below the tops of the onion rounds.
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9
Place the lamb on the onion bed.
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10
Put the lamb in the oven at 350 degrees.
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11
Cook for 15 minutes then reduce the heat to 325.
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12
Cook for roughly an hour to an hour and fifteen minutes (1 hr to 1 hr 15 mins). The internal temperature of the lamb should register 130 degrees in thickest part (for medium rare).
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13
Remove the lamb from the pan and set aside to rest. You can tent it with foil if you like.
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14
Place the pan of juices, wine and onions back in the over. Increase heat to 375.
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15
After ten minutes, remove the pan from the oven, pour the juices into a gravy strainer/separator.
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16
Return the onions to the oven. They should get soft and nicely caramel colored. This should take about 5 to ten minutes.
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17
While the onions are caramelizing, slice the lamb.
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18
Remove the onions from the oven.
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19
Plate and serve. I like to serve over couscous. I put a layer of couscous down, then a layer of onions, then slices of the lamb, then cover with the sauce.
