Slow-roasted lamb shoulder with allioli

• 总时间: 3 hours

配料

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

步骤

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

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

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