Meal Time Freedom: Foodie Quickie

Make Ahead roasted Lamb Fajitas
2 lamb rib racks slathered with soft but not melted salted butter
6 peeled carrots
2 -4 large potatoes (cubed) *this makes the broth nice and thick
3 cups quartered tomatoes + 3 Tbs tomato paste
3 quarts beef bone broth or veggie broth (I used veggie broth I had just stewed down for 3 days on low in roaster.)
1/4 C Worcestshire Sauce (OR coconut aminoes)
2 large peppers (or 3 small hot peppers)
2 large onions, coarsely chopped
2 Tablespoons each:
Granulated Garlic, Kosher Sea Salt, Pimientos (undrained 4 oz jar), finely ground black pepper, white pepper, smoked paprika, spicy brown mustard, dry Italian dressing mix, parsley (I used finely cut fresh)

Make sure rack is in your roaster and place ribs fat face UP into roaster. Then add in layers on top of ribs in THIS ORDER:
Worcestshire Sauce, Softened butter, all seasonings, brown mustard then spoon INTO meat sides the tomato paste. Next add all veggies to the sides of meat and add 3 quarts beef or veggie broth.
Place lid on roaster and set to 375 degrees for 1 1/2 hours or until you see the veggies are tender and internal temperature of meat is 140 degrees F. If more doneness is preferred , check at 2 hours for 160 which is medium doneness depending on how thick meat is.
Turn off roaster and allow to set for 20-230 minutes in roaster with lid on.

*Can be sliced against grain for fajitas, cubed or shredded. So very tasty and broth can be made into a gravy to be served over rice or potatoes as well.