Slow-roasted lamb shoulder with allioli
This recipe for slow-roasted lamb shoulder is served with a bold allioli and gold-tinged saffron potatoes. It's a show-stopping centrepiece dish that can be served family-style at the dinner table.
- Total:
Ingredients
- 1head of garlic, cloves separated
- 1tsp paprika
- 2lemons, 1 zested and 1 cut into wedges
- 1tbsp of honey
- 2tbsp of sherry vinegar
- salt
- 3onions, peeled and sliced
- 2kg lamb shoulder, bone-in
- 700g of new potatoes
- 1pinch of saffron
- 1l chicken stock, or vegetable stock
- 1handful of parsley, finely chopped
- allioli, for serving
Instructions
Step 1
Preheat the oven to 140°C fan/gas mark 3Step 2
Peel half of the garlic. Make a paste with the paprika, lemon zest, peeled garlic, honey and sherry vinegar and some salt. Rub all over the lambStep 3
Add the sliced onions and remaining unpeeled garlic to a roasting tray and place the lamb on top. Add the potatoes around the outside, then sprinkle over the saffron. Add enough stock to half cover the potatoesStep 4
Cover the tray tightly with foil and cook in the preheated oven for 3 hoursStep 5
Once the lamb is cooked through, remove the foil and garnish the dish with flat leaf parsley. Serve with the lemon wedges and allioli