Southwestern Lamb Shoulder Roast
1 American Lamb shoulder roast, boned and tied (6 to 8 pounds)
2 tsp salt
0.50 tsp pepper
4 cloves garlic, cut into slivers
2 tbsp 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
0.50 cup chopped cilantro or parsley
0.25 cup lemon juice
Salsa
1
Salt and pepper lamb. Cut slits in roast and insert slivers of garlic.
2
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.
3
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.
Recipe and image provided by the American Lamb Board
Ingredients
1 American Lamb shoulder roast, boned and tied (6 to 8 pounds)
2 tsp salt
0.50 tsp pepper
4 cloves garlic, cut into slivers
2 tbsp 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
0.50 cup chopped cilantro or parsley
0.25 cup lemon juice
Salsa
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