• 1 lamb shoulder blade roast, about 5 lbs. each
• 1 tsp. dried oregano
• 1 tsp. dried sage
• 1/2 tsp. pepper
• 2 Tbs. oil
• 2 onions, chopped
• 2 cloves garlic, crushed
• 1 Tbs. 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

Preheat oven to 325°F. Place lamb on rack in a shallow baking pan. Combine next 3 ingredients in a bowl. Rub spice mixture on all sides of lamb. Roast about 2 hours, or to desired doneness.

Meanwhile, heat oil in a heavy nonstick skillet over medium high 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, or until thickened slightly. Remove from heat and mash with a spoon or blender. Spoon half the sauce over roast during last hour of cooking. Heat remaining sauce and serve with lamb.

This recipe serves 10 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 10 only.

Per serving: calories 76, fat 4.7g, 52% calories from fat, cholesterol 8mg, protein 3.0g, carbohydrates 6.6g, fiber 1.4g, sugar 3.7g, sodium 207mg, diet points 2.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 1.2, Fruit: 0.0, Bread: 0.0, Lean meat: 0.3, Fat: 0.7, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wine is: Cabernet Sauvignon.