Lamb shoulder with peas

Ingredients for 3 servings:

• 3 slices of lamb shoulder
• 1 m.-sized onion(s)
• 3 large potatoes
• 1 sprig(s) rosemary
• 1 sprig(s) of thyme
• 6 sage leaves
• 3 cloves garlic
• 2 tbsp tomato paste
• 100 ml grape juice, red
• 100 ml Lamb stock
• 1 dash of cream
• 300 g peas, frozen
• 3 spring onions
• 1 tbsp olive oil
• 1 slice(s) bacon, fat
• n. B. Pfeffer
• n. B. Salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Roughly dice the bacon and fry in a large pan. Trim and slice the spring onions. Peel the potatoes and slice them thickly. Line a baking sheet with baking paper, place the potatoes on it, and brush with olive oil. Season with a pinch of salt and sprinkle with the spring onions. Place in an unheated oven at 170°C (convection oven) for about 25 minutes. Cook the peas over low heat and season with salt. Peel and chop the onion and garlic cloves, and finely chop the sage. Sauté the garlic and onion in the hot bacon fat. Add the rosemary, sage, and thyme to the pan. Season the lamb pieces with salt and pepper on both sides. Sear briefly but quickly on both sides in the pan. Remove the meat pieces from the pan and wrap in aluminum foil; set aside. Add the tomato paste to the pan and sauté. Deglaze with grape juice and pour in the lamb stock. Whisk all ingredients together and bring to a boil. Strain the sauce through a sieve into a small saucepan, season with cream, pepper, and salt, then reduce to the desired consistency and keep warm. Place the lamb in the oven for about 5 minutes, until the potatoes are tender, and serve.