Preheat oven to 450 degrees.
Rub or brush the surface of the entire lamb roast with 2 tablespoon of EVOO, rub with Weber Coffee Rub, allow the lamb roast to sit for 15 - 30 minutes at room temperature.
In a large cast iron dutch oven add 1 tablespoon of EVOO, sliced sweet onions, chopped Thyme and Rosemary.
Place Lamb Roast on top of onions and herbs.
Pour in 1 1/2 cups of Tawny Port. Note: does not pour port onto lamb roast.
Cover Butch Oven with lid and braise for 1 hour and 40 minutes or until an instant read thermometer reads 155 degrees.
Remove from oven and transfer meat to a large cutting board. Allow meat to rest for 15 - 20 minutes. Slice and serve.
