Two servings: 1 lamb shoulder blade; four ripe tomatoes; 10 garlic cloves; 1 bigsized onion (or 2 medium ones); 2 bay leaves; thyme; rosemary; 4 tbsp of olive
oil; salt & pepper.
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 it, and place in the oven preheated to 240 º
C (464º F). In the mean time, cut the tomatoes and the onions, place 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, to the preparation 5 minutes
before the conclusion of the preparation, or serve with mashed potatoes, or
fried potatoes as garnish.
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Veal or beef with mushrooms. (Ternera con setas) (47)

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