Slow-roasted Lamb Shoulder with Allioli Recipe - Great British Chefs

Ingredients

• 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