Roast Shoulder of Lamb with Tomatoes and Goats Cheese

Prepare and start the cooking the potatoes in cream  Recipe   without the pancetta.

Use a sharp knife to cut some thin pockets on the underneath of the shoulder and insert sprigs of fresh rosemary and slivers of garlic. Salt and pepper the shoulder all over. Put in the oven at 375°F/190°C/Reg5 and cook for around 1¾ hours.

Meanwhile remove the skin from the full size tomatoes by dropping them in boiling water and taking them out and peeling. Cut the tomatoes into quarters and add to a tablespoonful of olive oil in a heavy bottomed saucepan. Mush down and stir with a wooden spoon for ten minutes or so. Finely chop some basil and add along with the sunblush tomatoes and put to one side.

Take the cherry tomatoes off the vine if necessary, put in an ovenproof dish, add a few tablespoonfuls of olive oil and some sprigs of basil. Put in the oven at 350°F/180°C/Reg4 for about 15 minutes turning from time to time. Take out and keep to one side  Picture  .

Cut the goats cheese into slices. About five minutes to the meat being ready, rewarm the tomato sauce and the cherry tomatoes. Take out the shoulder  Picture   and cut into slices.

Arrange the lamb slices on hot serving plates. Spoon the tomato sauce on the plates arranging the sunblush tomatoes around the edge of the sauce. Spoon the cherry tomatoes in the sauce around the meat.

Add the goats cheese slices to the sauce on the serving plates between the cherry and sunblush tomatoes. Serve immediately with the potato if used  Zoom  .