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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 (3-pound) lamb shoulder roast |
1 pound new potatoes, peeled and quartered |
4 carrots, scraped and cut into 3-inch pieces |
4 stalks celery, cut into 3-inch pieces |
1 (14 1/2-ounce) can tomatoes, undrained |
3 cups water |
1 tablespoon salt |
1 teaspoon pepper |
Directions:
1. Remove the fell (tissue-like covering) from roast with a sharp knife. Place roast in a greased roasting pan. Arrange potatoes, carrots, and celery in pan. Combine remaining ingredients; pour over roast.
2. Cover and bake at 350° for 1 1/2 hours. Uncover and continue baking for 30 minutes or until roast is tender, basting frequently with pan drippings.
3. Transfer roast and vegetables to a warm serving platter. Let roast stand 10 minutes before slicing.
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