Lamb Shoulder Roast with Tomatoes, Olives and Pine Nuts

Ingredients

• 2 milk lamb shoulders (about 600 g each, with bones, order in advance at the butcher)
• Salt
• black pepper (freshly ground)
• 1 onion
• 2 Garlic cloves
• 4 tbsp olive oil
• 3 tbsp pine nuts
• 800 ml lamb stock
• 1 sprig fresh sage
• 1 sprig rosemary
• 1 bay leaf
• 250 g Cherry Tomatoes
• 200 g small black olives

Instructions

1. 1.

   Preheat the oven to 180°C (356°F) with upper and lower heat. Wash the lamb shoulders, pat dry, remove skin and sinews, season with salt and pepper.

2. 2.

   Peel and finely chop the onion and garlic. Heat oil in a large roasting pan and brown the shoulders on all sides. Add onion, garlic and pine nuts, sauté briefly, then deglaze with 200 ml lamb stock. Place herb sprigs and bay leaf, cover loosely and roast in the preheated oven for about 1–1.5 hours uncovered. Baste the meat regularly with the pan juices; when they reduce, top up with more lamb stock.

3. 3.

   Wash cherry tomatoes and cut off stems with a sharp knife. Add tomatoes and olives to the pan 15 minutes before the end of cooking and let them simmer together.

4. 4.

   Let the meat rest covered for 10 minutes before slicing against the grain into thin slices. Serve on warmed plates with the tomato‑olive sauce. Pair with rosemary potatoes or crisp white bread.