Slow roasted lamb shoulder. The roast was placed on a rack that rested over a Pyrex pan. In the pan was sliced fingerling potatoes, cipollini onions, garlic, salt, and pepper. The lamb also had minced garlic spread across it. After roasting it was served with a mint salsa verdé.
The honest assessment is that the lamb was spectacular and that it was let down by the potatoes. In the end what was needed was a light salad or citrus to cut the fat.
