Place the shoulder skin down and season well with salt & pepper.
Add the olive oil
Cook 30 minutes in the oven at 200ºC (400ºF)
Turn the shoulder over and season well with salt and pepper this side
Cook again for 15 minutes at 180ºC (350ºF)
Let rest at least 15 minutes outside of the oven before serving
Notes
This lamb can be served with virtually any vegetables, seasonal, or simply your favourites. Potato, turnip, and parsnip make a wonderful alternative or mashed as an additional side to the traditional mirepoix.According to Wikipedia: The Espelette pepper (French: Piment d'Espelette ) is a variety of species C. annuum that is cultivated and harvested in the French commune of Espelette, Pyrénées-Atlantiques, traditionally the northern territory of the Basque people. Read more about this pepper here.