Yield: 1 Servings
|1||3-lb boneless lamb shoulder blade roast; tied|
|2||Cloves garlic; cut into slivers|
|2 tablespoons||Vegetable oil|
|1 large||Onion; finely chopped|
|2||Carrots; finely chopped|
|1||Green bell pepper; or jalape=F1o pepper, seeded and finely chopped|
|1¾ pounds||Canned tomatoes; undrained|
|2||Sprigs fresh thyme or 1 tsp. dried thyme|
|1||Fresh oregano sprig or 1/2 tsp. dried oregano|
|½ cup||Fresh cilantro; chopped|
|2 tablespoons||Lemon juice|
Prep: 15 min, Cook: 1:55.
Season pork with salt and pepper to taste. Cut slits in roast and insert slivers of garlic. Heat oil in a heavy Dutch oven over medium high heat.
Cook roast 7-8 minutes, turning occasionally, until browned on all sides.
Reduce heat to medium and add onion, carrots and pepper. Cook 20 minutes, stirring vegetables and turning meat occasionally. Add next 3 ingredients.
Cover and simmer about 1-½ hours, or until tender and a meat thermometer registers 150øF for medium done meat. Transfer meat to a carving board and let stand 10 minutes before slicing. Stir cilantro, lemon juice and salt and pepper to taste into vegetables. Serve sliced pork over vegetables.
This recipe serves 12 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 12.
Posted to MM-Recipes Digest by "Chef Mark E. Weaver" <meweaver@...> on May 23, 1998