Slow-roasted lamb shoulder with allioli

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.
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  1. Step 1

    Preheat the oven to 140°C fan/gas mark 3
  2. Step 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 lamb
  3. Step 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 potatoes
  4. Step 4

    Cover the tray tightly with foil and cook in the preheated oven for 3 hours
  5. Step 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