1lamb shoulder, bone in (about 2kg)2garlic cloves, slivered2 tbsptorn flat-leaf parsley2 tbspolive oilRoast garlic aïoli2large heads of garlic, cloves separated150 mlextra-virgin olive oil3egg yolksPoor man’s potatoes100 mlolive oil1small onion, thickly sliced2small red capsicum, seeds removed, thickly sliced5garlic cloves, very finely chopped100 mlwhite wine1pinch each of smoked paprika and ground cumin (optional)1 kgdesiree potatoes, thinly sliced using a mandolin180 mlchicken stock
For roast garlic aïoli, combine garlic and oil in a small saucepan pan and cook over low heat until golden (2-3 hours). Remove garlic, set aside and cool. Remove skin and discard (you will need 100gm). Process garlic and egg yolks in a food processor and, with motor running slowly, add oil in a thin stream until emulsified, season to taste with sea salt. If mixture is too thick, add a little water. Transfer to a bowl, cover with plastic wrap, set aside.
Meanwhile, for poor man’s potatoes, preheat oven to 150C fan-forced (see note). Warm oil in a wide pan, add onion, capsicum and garlic and cook over a low heat until soft (25-30 minutes), then season to taste with sea salt. Add wine and reduce until nearly evaporated (8-10 minutes). Add spices and cook for 5 minutes, then add potato, stirring to coat. Add stock and bring to the boil, season to taste and transfer to a buttered 2 litre-capacity baking dish. Pat down potatoes to flatten, cover with baking paper, then foil, and roast until almost tender (30-45 minutes). Remove foil and baking paper and roast until golden brown (15-20 minutes). Keep warm.
Make incisions in lamb with a small paring knife and fill each with garlic and parsley. Place lamb, skin-side up, in a roasting dish, season to taste with sea salt and rub with olive oil. Roast for 15 minutes, reduce heat to 100C fan-forced and roast, basting every 10 minutes, until meat reaches 56C on a meat thermometer or is cooked medium (35-40 minutes). Cover with foil, rest in a warm place then serve with potatoes and aïoli.
Note If your oven is not fan-forced, increase the temperature
according to manufacturer's instructions.