Roast Shoulder of Lamb
Thaw the lamb shoulder.
Rinse the meat, pat dry and season with salt and pepper. Place the meat, fat side up, in a roasting pan with a rack. Roast a in preheated oven at 200°C (approximately 400°F) for 30 minutes. Reduce the temperature to 180°C (approximately 350°F) and continue roasting for 1 1/4-1 3/4 hours. Add pan drippings to the lamb stock.
Cut the bell peppers into quarters, remove seeds and membranes and rinse. Cut the peppers into thin strips. Peel and chop onions and garlic. Heat the olive oil. Saute the bell peppers, onions and garlic for 6-8 minutes. Place the beans in a colandar and rinse with cold water. Drain. Rinse the thyme, shake dry and strip the leaves from the stems. Mix the beans and thyme into the bell peppers and heat for 3-5 minutes. Season with salt and pepper.
Remove the lamb from the oven, cover and let rest for 10 minutes. Pour the stock into the pan, bring to a boil and loosen browned bits. Mix the cornstarch with a little water and add to the stock. Bring the gravy to a boil, stirring until thickened and smooth. Season with salt and pepper. Mix some of the gravy in with the peppers.
Slice the lamb and serve with the gravy, bell peppers and beans.