Borrego no Forno (Portuguese Roast Lamb with Potatoes)

• 1.2 kg Lamb shoulder, bone-in
• 6 cloves Garlic
• 3 pieces Bay leaves
• 2 tsp Sweet paprika
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 250 ml Dry White Wine
• 5 tbsp Extra virgin olive oil
• 900 g New potatoes
• 1 piece Lemon

1. Heat the oven to 170°C (340°F). Peel and thinly slice the garlic; tear the bay leaves once to help them release their aroma.
2. Put the lamb in a roasting pan. Rub all over with the sweet paprika, fine sea salt and black pepper, then scatter over the garlic and bay leaves.
3. Pour in the dry white wine and 3 tbsp of the extra virgin olive oil. Cover the pan tightly with foil, then roast for 1 hour 30 minutes, turning the lamb once halfway through.
4. Meanwhile, scrub the new potatoes and cut any larger ones in half. Cut the lemon in half.
5. Remove the foil and spoon some of the pan juices over the lamb. Add the potatoes around the lamb, turning them in the juices, then squeeze in the juice from half the lemon.
6. Increase the oven to 200°C (390°F) and roast uncovered for 40 minutes, turning the potatoes once, until the lamb is deeply browned and very tender and the potatoes are golden. If the pan looks dry at any point, splash in a little more wine to keep the juices flowing.
7. Transfer the lamb to a board and rest for 15 minutes, loosely covered. Drizzle the remaining 2 tbsp olive oil over the potatoes and pan juices, then carve the lamb and serve with the potatoes and a squeeze of the remaining lemon to taste.

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