Louisiana Roast

• 1/4 cup onions chopped
• 3/4 teaspoon black pepper
• 1/4 cup celery chopped
• 3/4 teaspoon garlic minced
• 1/4 cup sweet bell peppers chopped
• 1/2 teaspoon dry mustard
• 2 tablespoons butter, unsalted
• 1 teaspoon salt
• 4 pounds lamb sirloin roast
• 1 teaspoon black pepper

1. In a small bowl combine the onions, celery, bell peppers, butter and seasonings, mix well.
2. Place roast in a large roasing pan, fat side up.
3. With a large knife make 6 to 12 deep slits in the meat (to form pockets) down to a depth of about 1/2 inch from the bottom; do not cut all the way through.
4. Fill the pockets to their depths with the vegetable mixture, reserving about 1 tablespoon of the vegetables to rub over the top of the roast.
5. Bake uncovered at 300F (150C) about 3 hours.
6. Serve immediately topped with some of the pan drippings if you like.

onions, black pepper, celery, garlic, sweet bell peppers, dry mustard, butter, salt, lamb sirloin roast, black pepper

Taken from recipeland.com/recipe/v/louisiana-roast-45151 (may not work)