1 Heat 40 g (1.4 oz) of butter and oil in a sauté pan, add the potatoes and brown them over medium heat while shaking the pan, do not use a utensil to turn them as this would crush them.
2 Coat the lamb shoulder with butter, season it and cook in a very hot oven - around 180° - or preferably in a roasting pan. Allow 15 minutes cooking time per pound of meat
3 Finely chop the garlic (with germ removed) and shallots, mix this mixture with the parsley and breadcrumbs
4 When the potatoes are cooked and well browned, season them, add the herb and breadcrumb mixture, (add the drained mushrooms here, if using) shake to combine and let the breadcrumbs brown
5 Place the shoulder on a preheated serving dish, surround it with the potatoes and serve with an iceberg salad.
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