So you have to cook a meal for six people using some ingredients that are at their best in Spain. What meat would you choose? For me it is always lamb. It remains my favourite. Here the slow roasted lamb takes four hours but that gives you plenty of time to prepare the alioli and saffron potato purée. Your guests will be the lucky ones, enjoying this superb Spanish meal.

Ingredients

  • 1 leg of lamb, weighing about 1.6 kilos
  • 6 garlic cloves, peeled and crushed
  • salt
  • Juice of half a lemon
  • A few drops of water
For the saffron potato purée
  • 1 kilo of potatoes, peeled and chopped
  • 2 pinches of fresh saffron
  • 200 ml of olive oil
  • 100 ml of dry white wine
  • 100g of sea salt, ground
  • White pepper
  • 2 tablespoon of olive oil
  • 250 ml of dry fino sherry
  • 250 ml of dry white wine
  • 2 rosemary stalks
  • Seasoning
For the Alioli
  • 4 garlic cloves, chopped
  • 250 ml of olive oil

Preparation

Preheat the oven to 170 celsius or gas mark 4. Heat the olive oil in a large pan and brown the leg of lamb all over. Season with salt and freshly ground pepper. Add the crushed garlic cloves, rosemary, dry sherry and white wine. Roast slowly in the oven for four hours.
To make the alioli - crush the garlic and salt to a fine paste. Add olive oil, slowly stirring continuously until the sauce thickens. Add the lemon juice and a few drops of water. For the saffron potato purée - bring the white wine to the boil and add saffron. Remove from the heat and leave to infuse. Place the potatoes in a large pot and cover with cold water. Bring to the boil then add the saffron, boil until tender and just cooked. Drain the potatoes and dry well. Mash, add olive oil and season to taste. Carve the lamb and serve with the saffron potatoes, alioli and the strained cooking liquid.