Roasted Lamb with Potatoes and Vegetables

Peel carrot and cut into sticks. Peel and slice shallot into strips. Rinse the tomatoes, quarter, core and chop. 

Scour the rind of lamb back in diamond shapes. Season with salt and pepper to taste. Heat the oil in a skillet. Add the lamb and sear rind-side down until golden. Remove from skillet and place in a roasting pan. Bake in a 90°C (approximately 195°F) oven for 40-50 minutes until cooked through completely.

Peel and press the garlic. Heat the drippings in the skillet. Add the carrots, shallot and garlic. Stir in the tomatoes and stock. Pluck the rosemary leaves. Add the rosemary and juniper to the skillet and simmer over low heat, covered, for 20 minutes. Season with the cloves, and salt and pepper to taste.

Scrub the potatoes thoroughly and cook in a pot of boiling salted water until fork-tender, about 20 minutes.