Southwestern Lamb Shoulder Roast
Preparation time: 15 minutes
Cook time: 1 hour 45 minutes
1 American Lamb shoulder roast, boned and tied (6 to 8 pounds)
2 teaspoons salt
1/2 teaspoon pepper
4 cloves garlic, cut into slivers
2 tablespoons olive oil
3 medium carrots, finely chopped
2 large onions, finely chopped
2 medium green bell pepper or 1 jalapeno pepper, finely chopped
2 cans (28 ounces each) tomatoes with juice
6 sprigs fresh thyme or 1 tablespoon dried thyme
6 sprigs fresh oregano or 1 tablespoon dried oregano
1/2 cup chopped cilantro or parsley
1/4 cup lemon juice
Salt and pepper lamb. Cut slits in roast and insert slivers of garlic.
In a heavy roasting pan with cover, sear lamb on all sides in hot oil. Add carrots, onion and green pepper; brown. Stir in tomatoes, thyme and oregano. Cover and braise at 325ºF for 1-1/2 hours or until desired degree of doneness: 145°F for medium-rare, 160°F for medium or 170°F for well.
Remove roast and vegetables. Skim grease off of pan juices and boil for about 3 to 5 minutes to reduce.. Stir in cilantro and lemon juice. Adjust salt and pepper to taste. Serve lamb roast sliced with meat juices and salsa.
Nutrition per serving: 569 calories, 59 g protein, 15 g carbohydrate, 30 g total fat
(47% calories from fat), 203 mg cholesterol, 3 g fiber, 1023 mg sodium, 12 mg niacin,
0.48 mg vitamin B6, 5 mcg vitamin B12, 6 mg iron, 14 mg zinc.
Recipe and image provided by the American Lamb Board