Spanish-style slow-cooked lamb

Spanish-style slow-cooked lamb

Let the oven do all the work with this melt-in-the-mouth lamb recipe by José Pizarro, lightly spiced with paprika, oregano and honey. 

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Gluten free
  • Serves6
  • CourseMain meal
  • Prepare15 mins
  • Cook4 hrs
  • Total time4 hrs 15 mins
  • Plusresting

Ingredients

  • 2 red onions, cut into wedges
  • 2 tbsp olive oil
  • 1 whole lamb shoulder (about 1.7-1.9kg)
  • 2 tsp sweet smoked paprika
  • 100ml oloroso sherry (or water)
  • 1 tbsp clear honey
  • ½ x 15g pack oregano

Method

  1. Preheat the oven to 200°C, gas mark 6. Put the onions in the base of a large roasting tin, drizzle with the oil and season. Rub the lamb shoulder with the paprika; season and sit on top of the onions. Pour the sherry (or water) into the tin, drizzle the lamb with the honey and tuck the oregano sprigs underneath. Cover with foil and roast for 30 minutes, then reduce the oven temperature to 150°C, gas mark 2 and roast for a further 3 hours.

  2. Uncover and baste with the juices, then roast for a final 30 minutes or until tender and sticky, ensuring all surfaces are thoroughly cooked and nicely browned. Rest the lamb in the cooking juices for 15 minutes.

  3. Spoon off the fat from the lamb resting juices, then transfer the meat to a serving platter with the contents of the tin; carve and serve with the new potatoes and runner bean salad.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,336kJ/ 559kcals

Fat

31g

Saturated Fat

13g

Carbohydrates

7.5g

Sugars

6.4g

Fibre

0.8g

Protein

57g

Salt

0.6g

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Overall rating (5/5)

5 out of 5 stars1 rating