Roasted Lamb Shoulder with Potatoes

Wash all the vegetables. Peel the shallots and carrot and cut them into cubes.

In a hot skillet, pour two tablespoons of olive oil and brown the seasoned lamb shoulder on all sides. Remove it to a baking dish, then add the chopped vegetables, garlic cloves, and a sprig of rosemary to the skillet. Add a drizzle of olive oil and sauté everything for a few minutes. Add this aromatic garnish to the meat and deglaze the skillet with a generous glass of water. Bring to a boil for a few moments and pour into the dish. Bake at 180°C (350°F) for 1 hour, basting frequently.

Meanwhile, cut the ends of the potatoes so that they are stable and look presentable. They should all have the same height (about 5 cm). Using a corer, create a hole in the center of each.

In a hot pan with 2 tablespoons of olive oil, sauté the potatoes on high heat until browned on all sides, then let them cook on low heat for about twenty minutes. Place the potatoes on a plate and fill the center with sundried tomato confit.

To finish 15 minutes before the lamb is done cooking, place the potatoes in the oven around the shoulder and complete the cooking at temperature setting 5. Serve in thin slices, drizzled with the juices and cooking vegetables, accompanied by tender potatoes and a salad.