Yield: 6 Servings
|5 pounds||Lamb shoulder roast|
|3 larges||Green peppers|
|2 cups||Cooked rice|
|½ cup||Celery; chopped|
|4 tablespoons||Chili sauce|
PATTI - VDRJ67A
Wipe roast with a damp cloth. Combine salt, pepper and flour. Rub the roast well. Place in an open pan. Bake at 300~ for 2-½ hours. Cut green peppers in halves. Remove centers and seeds. Parboil until slightly tender. Drain.
Mix together rice, celery, and chili sauce. Fill peppers. Place around roast. Bake at 300~ for 40 minutes or until peppers are tender and roast is done.