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