Lamb shoulder pieces marinated in dry red wine and finely chopped shallots for a rich, French-influenced profile.
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In a large non-reactive bowl or heavy-duty freezer bag, combine the red wine, olive oil, minced shallots, garlic, oregano, and red wine vinegar.
Add the lamb shoulder pieces to the marinade, ensuring every piece is thoroughly coated, and tuck the rosemary sprigs into the mixture.
Seal the container and refrigerate for at least 6 hours, though overnight is preferred for the best flavor penetration.
Remove the lamb from the refrigerator 30 minutes before cooking to bring it to room temperature; discard the rosemary sprigs.
Preheat a heavy cast-iron skillet or grill pan over medium-high heat with a splash of olive oil.
Remove lamb from the marinade and pat slightly dry with paper towels to ensure a good sear, then season with salt and pepper.
Sear the lamb pieces in batches, cooking for 3-4 minutes per side until a deep crust forms and the internal temperature reaches 145°F for medium-rare.
Let the meat rest for 5 minutes before serving to allow the juices to redistribute throughout the shoulder pieces.
