There is a proverb that says: lamb is good even after Easter. With different meanings, I argue that baked lamb shoulder with potatoes is good even before this holiday period, but especially now it costs less than half.
The lamb shoulder lends itself to different cooking; I prefer cooking in the oven because I can insert potatoes, black olives, aromatic herbs that flavor the meat in the pan, and at the same time, in doing so, I can serve dish and side dish. A long aromatic marinade has given the lamb shoulder an incomparable flavor and aroma. I conclude by saying that the lamb shoulders in the oven with potatoes are excellent all year round, an easy recipe with a delicious result.
First, wash the meat and pat it dry with kitchen paper. With a sharp knife, make 4 incisions in the flesh in the direction of the width, fan-shaped so to speak.
Place the meat in a bowl with the aromatic herbs, black olives and pour the wine, seal the bowl, and put it in the fridge for at least 3 hours, taking care to turn the meat once.
Turn on the ventilated oven at 190°.
Oil a pan and arrange the meat with part of the filtered marinade, cover the pan with aluminum foil and bake for 25°.
In the meantime, peel the potatoes, wash them and cut them into pieces. Remove the pan from the oven, remove the foil and turn the meat upside down. Add the black olives, potatoes, salt and pepper and then sprinkle again with part of the marinade as required, sealed with more foil and still in the oven for 30°.
At the end of the time, uncover the pan, gently turn the potatoes and leave in the oven for another 10-15 minutes, until both the lamb and the potatoes are golden.
Serve the lamb shoulder in the oven with potatoes, I'm sure your diners will like it.