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My new job is far enough away from home and includes enough dangerous roads that cycling to work is no longer much of an option, so I woke up bright and early for an hour spin class. I was starving when I woke up so I ate a bit of the slaw from last night and mixed in a few pistachios. After class, I made my Chipotle Salsafied Breakfast. This is one of our go-to breakfast recipes…I could practically make it in my sleep, although I wouldn’t suggest that.
I had lunch with my Mom and a few of her friends after their weekly Bible study. Everyone brought different salad ingredients and I brought along some of my zucchini bread to get opinions on the recipe before I finalize it for the State Fair. I had a salad with mixed lettuce, carrots, cucumber, tomatoes, turkey and avocado.
Easiest Ever Lamb Roast
Prep Time: 10 minutes
Cook Time: 7 hours
Total Time: 7 hours, 10 minutes
2 lb lamb roast
2, 8oz cans of diced green chiles
1, 14.5 oz can of fired roasted diced tomatoes
1 package of frozen diced bell peppers (mine were from Trader Joe’s)
1 tbsp cumin
1 tbsp paprika
1 tsp chili powder
1 tsp garlic powder
Salt and pepper to taste
-Place lamb roast in crock pot.
-Pour in green chiles, tomatoes and bell peppers.
-Add all spices to crock pot. Stir well to evenly incorporate spices and mix in vegetables.
-Turn crock pot to low and cook for 7 hours.
-Shred lamb with a fork prior to serving.