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A recipe for tender lamb shoulder slow-roasted with garlic and rosemary, served with crispy patatas bravas tossed in a sun-dried tomato, paprika, and sherry vinegar sauce.
Preheat the oven to 150 degrees. Place the lamb shoulder on a large piece of tinfoil. Add the garlic, rosemary sprigs and a drizzle of oil, then season with salt and pepper and wrap the lamb shoulder in the tin foil.
Place on a baking tray and cook in the oven for three hours at 150 degrees. After three hours, gently remove the bone from the lamb: it should remove easily, which will show that the lamb shoulder is cooked.
Then, turn the oven up to 200 degrees and place the lamb back in the oven, uncovered, to finish for five minutes at 200 degrees. When there is 30 minutes of cooking time left on the lamb, start to make the patatas bravas. Peel the roosters then cut them into small equal-sized cubes. Place a large nonstick pan on the heat and add the oil: equal quantities of olive oil and vegetable oil.
Add the potato cubes and fry over a medium heat for 15 minutes, turning them with a tongs regularly, until golden brown all over and cooked through. Then remove from the pan and place them on some kitchen paper to remove excess oil. Add the sun-dried tomatoes, garlic, paprika, sherry vinegar and oil to a blender and season with salt. Blend to a rough paste.
Then add the crispy potatoes to a large bowl and add a spoon or two of the paste and a pinch of salt. Toss the potatoes through the sauce to evenly combine, then place in a serving dish and serve alongside the lamb shoulder.
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