Shoulder blade of lamb (Paletilla de cordero)
Two servings: 1lamb shoulder blade; four ripe tomatoes; 10
garlic cloves; 1 large onion (or 2 medium ones); 2 bay leaves;
thyme; rosemary; 4 tbsp of olive oil; salt & pepper.
Preparation: Remove superfluous skins and fat. Pierce
some cuts on the meat with the point of a knife and introduce
a garlic clove on each cut; do not salt. Place the piece on a
roasting pan, pour 2 tbsp of oil on it, and place in a oven
preheated to 240 º C (464º F). In the mean time, cut the
tomatoes and the onions, place them on a plate, add the salt
and the pepper as well as the thyme, the rosemary, the bay
leaves and the rest of oil.
After about 15 minutes, depending on the desired point of
roasting, add the ingredients of the plate; at this point you can
also add a few medium-sized potatoes, previously peeled.
Forty-five minutes later you can salt and pepper the meat; at
this point the piece is not very roasted yet, but you have to
lower temperature to 175 ºC (346º F) to get the good roast
point that you wish. Also, you can also add small peeled
potatoes, previously boiled in some water and salt, 5 minutes
before the conclusion of the preparation, or serve with
mashed potatoes, or boiled and fried potatoes as a garnish.