one 3 pound lamb shoulder roast
1 pound of new potatoes, peeled and quartered
4 carrots, scraped and cut into 3 inch pieces
4 stalks celery, cut into 3 inch pieces
one 14 1/2 ounce can of tomatoes, undrained
3 cups of water
1 tablespoon of salt
1 teaspoon of pepper
Remove the fell (tissue like covering) from roast in a greased roasting pan. Arrange potatoes, carrots and celery in pan. Combine remaining ingredients; pour over roast.
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.
Transfer roast and vegetables to a warm serving platter. Let roast stand 10 minutes before slicing.
Yield: 4 servings
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