Preheat oven to 400°F/205°C.
Cover the bottom of a roasting pan with minced leeks.
Insert slivers of garlic in the lamb shoulder.
Season and brush with mustard.
Put lamb on the leeks and arrange potatoes around the meat. Sprinkle with herbs.
Add broth to mid-way. Sprinkle with lemon juice.
Cover and cook 1 hour at 400°F/205°C.
Uncover and finish cooking at 350°F/180°C another 15 to 20 minutes.
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.
© Société des alcools du Québec, 2007
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