| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
Dutch |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
3-lb boneless lamb shoulder blade roast; tied |
| 2 |
|
Cloves garlic; cut into slivers |
| 2 |
tb |
Vegetable oil |
| 1 |
lg |
Onion; finely chopped |
| 2 |
|
Carrots; finely chopped |
| 1 |
|
Green bell pepper; or jalape=F1o pepper, seeded and finely chopped |
| 1 3/4 |
lb |
Canned tomatoes; undrained |
| 2 |
|
Sprigs fresh thyme or 1 tsp. dried thyme |
| 1 |
|
Fresh oregano sprig or 1/2 tsp. dried oregano |
| 1/2 |
c |
Fresh cilantro; chopped |
| 2 |
tb |
Lemon juice |
INSTRUCTIONS
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 1-1/2 hours, or until tender and a meat thermometer
registers 150°F 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@vt.edu> on
May 23, 1998
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