Pabellon Criollo (lamb With Sofrito)

Total Time: 8 hrs Preparation Time: 1 hr Cook Time: 7 hrs

Ingredients

• Servings: 5
• 1/2 head garlic (roasted)
• 1/4 cup oregano
• 1/4 cup thyme
• 1/2 tablespoon cayenne pepper
• 1/2 tablespoon cumin
• salt
• black pepper
• olive oil
• 3 -4 lbs lamb shoulder (skin removed)
• 1/2 red bell pepper (cut in 1/2-1-inch pieces)
• 3/4-1 cup onion (chopped)
• 1 garlic (finely chopped)
• 1 1/2 tablespoons worcestershire sauce
• 1 tablespoon oregano
• 1 tablespoon thyme
• 1/4 teaspoon cumin
• 1/2 tablespoon cayenne pepper (or to taste)
• salt & fresh ground pepper
• 14 ounces whole tomatoes (canned or coarsely chopped & juice)
• 1/2 cup spanish olives (optional)
• 1/2 cup chicken broth (as needed)

Recipe

• 1 preheat oven to 240 degrees, have a roasting pan at hand.
• 2 squeeze roasted garlic into a medium bowl, add oregano,thyme,cayenne,cumin, salt and pepper.gradually add just enough oil to create a loose paste; run paste all over the meat, gently pressing it into the surface, cover rightly with aluminum foil and slow roast for 4-5 hrs.until the meat is easily pierced with a fork.
• 3 uncover, transfer meat to a cutting board; reserve pan drippings. use 2 forks to shred meat, set aside.
• 4 sofrito:.
• 5 transfer 2-3 tablespoons fo pan drippings to a large skillet; heat over medium heat; add bell pepper, onion, garlic, worcestershire sauce, oregano,thyme,cumin,cayenne and salt and pepper, mix well; cook about 10 minute until onion is translucent.
• 6 add tomatoes and juice, and olives (if using). reduce heat to medium-low cook 25-30 min, stirring occasionally. if mixture seems dry add brtoh as needed. yield should be about 2 cups.
• 7 add shredded roast lamb and cook for 20 min.stirring occasionally, add broth if mixture seems dry.
• 8 transfer to a large serving platter; accompanied with rice and black beans.