Roast the peppers. Season clean, dry peppers with olive oil, salt and pepper. Place on a baking sheet and bake in a preheated 425 degrees F oven for about 30 minutes, turning occasionally, until charred. Remove from oven, cover and allow to steam, another 30 minutes. Peel skins, remove seeds and slice into strips.
Season the lamb. Open packages of Shepherd’s Pride Lamb Shoulder and pat dry. Combine all ingredients listed under Lamb Rub and apply generously to the lamb. Allow to marinate and rest for at least 30 minutes.
Prepare the lamb. In a large, deep skillet, sear lamb on both sides and remove from pan. Add a small amount of olive oil and add chopped onions to pan. Sauté until golden, then add garlic, roasted peppers and return seared lamb to pan. Add chicken stock, bring to a bubbling, reduce heat and cover. Simmer for two hours or until tender and falling from bone.
Prepare the mashed potatoes. When the lamb is about a half hour from finishing, peel and boil potatoes until fork tender. Drain water and mash with butter and salt. Stir in sour cream and half and half until creamy and delicious.
Prepare the roasted pepper condiment. Strain peppers and onions from braising liquid and remove lamb. Process peppers and onions in a blender until desired consistency. Return braising liquid to pan and boil until reduced and thickened. De-bone lamb and return lamb to reduced braising liquid to reheat and coat.
Serve it up! Make a bed of creamy mashed potatoes. Spoon braised lamb over potatoes. Garnish with spicy pepper condiment, cilantro and lime juice.
Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous "Grown in Idaho®" seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho's ideal growing conditions, including rich, volcanic soil, climate and irrigation differentiate Idaho® potatoes from potatoes grown in other states.