Southwestern Lamb Shoulder Roast

1 American Lamb shoulder roast, boned and tied ( 6 to 8 pounds)
2 teaspoons salt
1/2 teaspoon pepper
4 cloves garlic, cut into slivers
2 tablespoons olive oil
3 medium carrots, finely chopped
2 large onions, finely chopped
2 medium green bell pepper or 1 jalapeno pepper, finely chopped
56 ounces canned tomatoes with juice
6 sprigs fresh oregano or 1 tablespoon dried oregano
6 sprigs fresh thyme or 1 tablespoon dried thyme
1/2 cup chopped cilantro or parsley
1/4 cup lemon juice
salsa
Servings: 8
1. Salt and pepper lamb. Cut slits in roast and insert slivers of garlic.

2. In a heavy roasting pan with cover, sear lamb on all sides in hot oil. Add carrots, onion and green pepper; brown. Stir in tomatoes, thyme and oregano. Cover and braise at 325ºF for 1-1/2 hours or until desired degree of doneness: 145°F for medium-rare, 160°F for medium or 170°F for well.

3. Remove roast and vegetables. Skim grease off of pan juices and boil for about 3 to 5 minutes to reduce.. Stir in cilantro and lemon juice. Adjust salt and pepper to taste. Serve lamb roast sliced with meat juices and salsa.