Lambshoulder with fingerling potatoes

Preheat oven to 375 F / 190 C. Cross your fingers that your oven does not misbehave and just shut off mid-way through your cooking session as happened to me last night. Remove excess fat from a boneless leg of lamb (~1 pound for 2 people) and brown it on all sides in a very hot frying pan with a bit of oil. Scrub off some fingerling potatoes (10-15), and mix them with olive oil, salt & pepper in an oven-safe dish. Add a few sprigs of fresh thyme and put the lamb on top. Cook in the oven for about an hour (obviously plan for more time overall if the oven decides to shut off and require restarting), adding a bit of wine if the potatoes look dry, and adding a fistful of cherry tomatoes for the last 15 minutes of cooking.