Lamb shoulder blade to nagrubili bone into 5 pieces, not divided into portions. To prepare the marinade: chop the garlic, mix with ground red pepper and vegetable oil. Mixture to lubricate the spatula and leave in the fridge for a day. Do NOT add Salt! The next day, add salt, aromatic herbs (goes best with lamb scent of rosemary) and bake in the oven for 1.5 hours at T 180°.

When roasting to keep the meat dry to pour oil or wine, you can cover with foil. Readiness-defined in appearance: the meat separates from the bone, but the shape of the blade is maintained. With a shovel you can cook the vegetables on the side: tomatoes, whole onions, potato halves.

Serve lamb very hot. Bon appetit!