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Slow-roasted lamb shoulder with allioli
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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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Imperial
- 1 head of garlic, cloves separated
- 1 tsp paprika
- 2 lemons, 1 zested and 1 cut into wedges
- 1 tbsp of honey
- 2 tbsp of sherry vinegar
- salt
- 3 onions, peeled and sliced
- 2kg lamb shoulder, bone-in
- 700g of new potatoes
- 1 pinch of saffron
- 1l chicken stock, or vegetable stock
- 1 handful of parsley, finely chopped
- allioli, for serving
SAVE RECIPE
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
- 1 head of garlic, cloves separated
- 1 tsp paprika
- 2 lemons, 1 zested and 1 cut into wedges
- 1 tbsp of honey
- 2 tbsp of sherry vinegar
- salt
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
- 3 onions, peeled and sliced
- 2kg lamb shoulder, bone-in
- 700g of new potatoes
- 1 pinch of saffron
- 1l chicken stock, or vegetable stock
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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