Take a whole shoulder of lamb, rub it with herbs and spices, plonk it top of a bed of potatoes and peppers and slowly cook it until the juices run down to flavour and enrich the dish. The name for the vegetables under the lamb is patatas a la pobre in Spanish. This means potatoes of the poor. But there is nothing poor about these potatoes. They are super tasty, the bottom ones soft and filled with cooking juices, the top layer golden crisp. You can use one of our boned rolled shoulders or a classic shoulder on the bone. This dish, with a loaf of crusty bread, will easily feed four or with some other vegetable dishes, feed a family of six. Serve it with a big red wine. As they say in Spain Buen Provecho – Enjoy!