Marinaded shoulder of lamb with duchess potatoes
For 4 servings:
• 1 shoulder of lamb
• 500 g of potatoes
• 100 ml of milk
• 1 egg
• 1 tub of cherry tomatoes still on the branch
• 2 spoonfuls of butter
• Lard
• Provençal herbs
• Salt
• Black pepper
• Extra virgin olive oil
PREPARATION
PREPARING THE SHOULDER OF LAMB
1. Season the lamb and add the Provençal herbs.
2. Spread lard over the lamb and roast it for 45 minutes at 180º.
PREPARING THE GARNISH
1. Peel, boil and mash the potatoes.
2. Mix the mashed potatoes with salt, black pepper, butter, milk and egg.
3. Put the mashed potatoes in a piping bag with aserrated nozzle and make small flowers on a baking tray. Bake them until they are golden brown.
4. Put the tomatoes on the same baking tray used for the duchess potatoes, add some salt and olive oil, and then bake them in the oven for 10 minutes.
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