Roast lamb shoulder

Recipe ingredients:

(for 4 people)

2 shoulders of sucker lamb
500 g of potatoes
200 g of Spring onions
2 dl of brown stock
50 g of olive oil
2 dl of 6 Luppoli Bock Rossa
2 sprigs of rosemary
2 bay leaves
Salt and pepper to taste

Preparation:

Peel the potatoes and cut in regular size
Add salt and pepper massaging the lamb
shoulder
Sauté in 20 g of oil
Add the rosemary and bay leaf
Sprinkle with 6 Luppoli Bock Rossa and let it evaporate
Cook sprinkling with the brown stock
Cook in 30 g of oil and 1 dl water the potatoes and onions
Add the lamb
Flavor in the oven

Presentation:

Slice the lamb shoulder Serve with the onions and potatoes Sauce abundantly Garnish with rosemary powder