Slow-roasted lamb shoulder with allioli

In this Aragón-inspired dish, a whole shoulder of lamb is slowly cooked until the meat is falling apart, then served with a bold allioli and gold-tinged saffron potatoes. The Spanish region of Aragón is known for its rare breeds of sheep, such as the Rasa Aragonesa, and its fragrant Jiloca saffron. This is a show-stopping centrepiece dish that can be served family-style at the table.

First published in 2023
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Ingredients

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Method

1

Preheat the oven to 140°C fan/gas mark 3

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

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

Cook in the preheated oven for 3 hours. Cover with foil towards the end of cooking if the lamb starts to look too dark. Turn the potatoes halfway through the cooking time 

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

  • 1 handful of parsley, finely chopped
  • allioli, for serving
First published in 2023
share recipe:

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