Southwestern Lamb Shoulder Roast

8 servings

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

Salsa

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