Makes 10 servings
Ingredients
- 1 lamb shoulder blade roast, about 5 lbs. each
- 1 tsp dried oregano
- 1 tsp dried sage
- 1/2 tsp pepper
- 2 Tbsp oil
- 2 onions, chopped
- 2 cloves garlic, minced
- 1 Tbsp chili powder
- 1-2/3 cups canned diced tomatoes, undrained
- 1/4 lb. canned chopped green chili peppers
- 1/2 cup water
- 1/4 cup vinegar
Directions
- Preheat oven to 325°F;
- Place lamb on rack in a shallow baking pan;
- Combine oregano, sage, and pepper in a bowl;
- Rub spice mixture on all sides of lamb;
- Roast about 2 hours, or until done;
- Meanwhile, heat oil in a heavy skillet over medium heat;
- sauté onion and garlic 3-4 minutes until onion is soft;
- Stir in remaining ingredients and salt to taste;
- Reduce heat to low and simmer about 20 minutes until slightly thickened;
- Remove from heat and mash with a spoon;
- Spoon half the sauce over roast during last hour of cooking;
- Heat remaining sauce and serve with lamb.
Calories: 76
Protein: 3 grams
Sodium: 207 mg
Cholesterol: 8 mg
Fat: 4.7 grams
Carbohydrates: 6.6 grams
Exchanges: 1.2 Vegetable; .3 Lean Meat
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