1 (2-lb.) boneless lamb shoulder roast, tied with butcher's twine
4 cloves garlic, minced
1 Jar of Bellisari’s Balsamic Shallot & Black Garlic Spread
3 tbsp. extra-virgin olive oil, divided
Freshly ground black pepper
2 lb. baby potatoes, halved if large
Preheat oven to 450º and place oven rack in lower third of oven.
In a small bowl, mix together garlic, 1 Jar of Bellisari’s Balsamic Shallot & Black Garlic Spread, and 1 tablespoon oil. Season mixture generously with salt and pepper. Rub all over lamb.
In a 9"-x-13" baking dish, toss potatoes with remaining oil and season with more salt and pepper. Place lamb on top of potatoes and roast until internal temperature reaches 145º, about 1 hour.
Let rest 15 minutes, remove twine, then slice roast and serve.