Shoulder of Lamb with Shallots

• 1 tbsp olive oil
• 1 tbsp dijon mustard
• 1 tbsp ginger, finely chopped
• As needed salt
• As needed freshly ground pepper
• 1.6 kg shoulder of lamb
• 500 g shallots, peeled
• 100 ml red wine
• 200 ml beef stock
• 2 sprigs fresh mint

Herb Roasted Potatoes

• 1 tbsp olive oil
• 700 g potatoes, sliced into wedges
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary
• As needed salt
• As needed freshly ground pepper

Shoulder of Lamb with Shallots

1. Combine the olive oil, dijon mustard, and ginger in a bowl and mix all together to make the marinade. Season with some salt and freshly ground pepper to taste. Brush the marinade all over the lamb and transfer it on a baking tray.
2. Using your Miele Combi Steam Oven, set it to Combination Mode Function at 200°C, 20% moisture for 15 minutes. Insert the baking tray with the lamb at shelf level 1.
3. After 15 minutes, add the peeled shallots to the lamb. Mix the red wine with the beef stock and pour around the lamb. Add the mint sprigs and continue to cook with the Combination Mode Function at 150°C, 40% moisture for 50 minutes.

Herb Roasted Potatoes

1. Meanwhile, toss the olive oil, potato wedges, fresh thyme, fresh rosemary, salt, and freshly ground pepper all together in a large bowl.
2. Transfer the seasoned potatoes to a baking tray lined with parchment paper or a silicone baking mat. Place it in your Miele Combi Steam Oven at shelf level 4 after the lamb has been cooking for 35 minutes. Let it cook with the lamb.
3. When the timer for the lamb has gone off, remove the lamb from the Combi Steam Oven and wrap in aluminium foil to keep warm. Finish cooking the potatoes on Fan Plus Function at 200°C for 5 minutes, until it crisps up and turns golden brown.

To Serve

1. Transfer to serving platters. Serve the shoulder of lamb with a light drizzle of the shallot sauce and the herb roasted potatoes on the side.