When Dave steps into the Dish kitchen, it’s clear he and Angela are on the same page: anything cooked low and slow is worth the wait. So, no shortcuts as Angela serves up a Spanish‑style slow‑cooked lamb shoulder from José Pizarro, tender enough to fall apart at the sight of a fork. It’s joined by crispy roast potatoes with confit garlic and rosemary, plus new‑season asparagus – because while Dave’s celebrating a new album, we’re firmly celebrating asparagus season. The Waitrose wine experts pair it with a Rioja, before the trio switch gears and finish with a glass of Jameson Triple Triple Distilled Irish Whiskey.
Spanish-style slow-cooked lamb
2 red onions, cut into wedges
2 tbsp olive oil
1 whole lamb shoulder (about 1.7-1.9kg)
2 tsp sweet smoked paprika
100ml oloroso sherry (or water)
1 tbsp clear honey
½ x 15g pack oregano
1 Preheat the oven to 200°C, gas mark 6. Put the onions in the base of a large roasting tin, drizzle with the oil and season. Rub the lamb shoulder with the paprika; season and sit on top of the onions. Pour the sherry (or water) into the tin, drizzle the lamb with the honey and tuck the oregano sprigs underneath. Cover with foil and roast for 30 minutes, then reduce the oven temperature to 150°C, gas mark 2 and roast for a further 3 hours.
2 Uncover and baste with the juices, then roast for a final 30 minutes or until tender and sticky, ensuring all surfaces are thoroughly cooked and nicely browned. Rest the lamb in the cooking juices for 15 minutes.
3 Spoon off the fat from the lamb resting juices, then transfer the meat to a serving platter with the contents of the tin; carve and serve with the new potatoes and runner bean salad.
Cook’s tip
On episode 12, 2026 of Dish, the Waitrose podcast, Angela Hartnett serves the lamb with small roast potatoes and a side of asparagus, which she blanches before lightly pan frying.