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.
Ingredients
Metric
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
Method
Preheat the oven to 140°C fan/gas mark 3
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
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
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
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
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