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Ingredientes
- 1 x 3-lb boneless lamb shoulder blade roast, tied
- 2 x Cloves garlic, cut into slivers
- 2 Tbsp. Vegetable oil
- 1 lrg Onion, finely minced
- 2 x Carrots, finely minced
- 1 x Green bell pepper, or possibly jalapeno pepper, seeded and finely minced
- 1Â 3/4 lb Canned tomatoes, undrained
- 2 sprg fresh thyme or possibly 1 teaspoon dry thyme
- 1 x Fresh oregano sprig or possibly 1/2 teaspoon dry oregano
- 1/2 c. Fresh cilantro, minced
- 2 Tbsp. Lemon juice
Direcciones
- Prep: 15 minutes, 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 min, turning occasionally, till browned on all sides.
- Reduce heat to medium and add in onion, carrots and pepper. Cook 20 min, stirring vegetables and turning meat occasionally. Add in next 3 ingredients.
- Cover and simmer about 1-1/2 hrs, or possibly till tender and a meat thermometer registers 150 F for medium done meat. Transfer meat to a carving board and let stand 10 min 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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1210g | |
| Calories 525 | |
| Calories from Fat 258 | 49% |
| Total Fat 29.26g | 37% |
| Saturated Fat 2.49g | 10% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 1226mg | 51% |
| Potassium 2346mg | 67% |
| Total Carbs 67.35g | 18% |
| Dietary Fiber 17.4g | 58% |
| Sugars 33.04g | 22% |
| Protein 10.61g | 17% |
