1 lamb shoulder
2 tablespoons olive oil
½ glass of cognac
salt
pepper
2 cloves of garlic
1 teaspoon thyme
parsley
2 potatoes
1
Fry the lamb shoulder very well. Mash the garlic with the salt in the
2
mortal, and add even parsley.
3
Put the pasta on the shoulder and sprinkle with pepper and thyme.
4
Pour the brandy over it and place lid on the pan.
5
Leave about 40 minutes as stand.
6
Boil the potatoes in the micro with the sheet wrapped in plastic wrap, 3 minutes.
7
Peel the potatoes, cut into thick slices and then grill them.
Ingredients
1 lamb shoulder
2 tablespoons olive oil
½ glass of cognac
salt
pepper
2 cloves of garlic
1 teaspoon thyme
parsley
2 potatoes